How To Make Oyakodon | Japanese Chicken & Egg Bowl Recipe | 親子丼の作り方 (レシピ

Today I am sharing my recipe on how to make Oyakodon. This dish in Japanese means mother and child, mother being the chicken and child being the egg. I think its an odd name because it sounds cute and cruel at the same time!

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Tips:
So I love making this dish on busy weeknights because it only uses one pan, and is ready in less than 30 minutes. Sometimes I cut up extra chicken to bite size pieces and freeze it. I simply defrost it before I cook, it saves a lot of time!

Serves 2
Ingredients:
1 tsp toasted sesame oil
3 Chicken thighs (.5 lb or 230 g) // Cut into bite sized pieces 1in cubes or smaller
¼ of a white onion // wedged and halved

1 + ½ Tbs Soy Sauce
1 + ½ Tbs Mirin
1 + ½ Tbs Sake
1 Teaspoon sugar
⅓ 1tbs/ 100ml Dashi

2 Eggs // beaten

Green onions
Cilantro (In Japan, an herb called Mitsuba is used but Cilantro works well as a substitute)
Link to
Dashi powder: https://amzn.to/2S2a50D
Togarashi garnish in the end: https://amzn.to/2OeCcZp

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Huge thanks to my friend for this original tracks
Music by Yamill - https://soundcloud.com/yamill

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Equipment used
Fuji XT-2: https://amzn.to/36snYvp
Fuji 35mm lens: https://amzn.to/36stFJy
Fuji 56mm lens: https://amzn.to/2WABRTv
Benro Travel Tripod: https://amzn.to/36kXL1L
Manfroto Tripod: https://amzn.to/2PHbFoW

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Видео How To Make Oyakodon | Japanese Chicken & Egg Bowl Recipe | 親子丼の作り方 (レシピ канала Soy and Pepper