Pairs well with Oyakodon (親子丼)
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Oyakodon (親子丼)
14.9K views • 2mo ago
138
1
0.9% engagement
A comforting Japanese rice bowl made with tender chicken and creamy egg, packed with rich umami flavors.
00:30:00 total
Serves 2
medium
Meat Main Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- Chicken thigh - 100g (cut into pieces)
- Chicken gizzard - 25g (cooked separately)
- Chicken liver - 25g (cooked separately)
- Chicken heart - 25g (cooked separately)
- Salt - watch the video to see (to taste)
- Soy sauce - 2 tbsp (for flavor)
- Sake - 1 tbsp (Japanese rice wine)
- Mirin - 1/2 tbsp (sweet rice wine)
- Dashi stock - 1.5 tbsp (Japanese soup stock)
- Cooking oil - 1 tbsp (for frying)
- Onion - 1/4 (sliced)
- Ginger - 10g (sliced)
- Eggs - 2 (lightly beaten)
- Egg yolk - 1 (optional garnish)
- Spring onion - watch the video to see (for garnish)
Instructions
- Prepare the Gizzard, Liver, and Heart: Cook the chicken gizzard, liver, and heart separately until tender.
- Cook the Chicken and Onion: In a pan, heat cooking oil and sauté sliced onion until translucent. Add chicken thigh and cook until browned.
- Add Remaining Ingredients: Add the cooked gizzard, liver, and heart back into the pan. Season with salt, soy sauce, sake, mirin, and dashi stock.
- Prepare the Eggs: Lightly beat the eggs, ensuring not to scramble them. Pour over the chicken mixture.
- Finish Cooking: Cover the pan and let the eggs cook until just set, with streaks of white and yellow.
- Serve: Serve the oyakodon over rice, garnished with spring onion and an optional egg yolk.
