OyakoDon – The Authentic Japanese Way
- erinna Chng
- 2 days ago
- 2 min read
Oyakodon(親子丼) ~ A comforting bowl of Soft, Fluffy, Egg that soaked up the intensely flavored Dashi-Shoyu Broth, with a well-charred Succulent Chicken Thigh, top over a bowl of warm, fluffy Japanese Rice. It also means Parent and Son Bowl in Japanese.
The eggs are whipped and poured over the broth, allowing the bottom of the egg to absorb the flavor of the broth while the top of the egg is still runny. The broth is then thickened by the egg and when poured over the rice, it’s not overly soupy with just the right amount of eggy gravy that flow through and coat the rice grains with the gravy. It’s just heavenly.
Top with a raw egg yolk for a creamier and richer mouthfeel.
Making this dish is very simple although I tested a few times before posting this recipe. Reason being, I want to achieve a perfect egg to broth ratio. Too much broth will lead to an excessively wet bowl of rice that lost the original richness of the dish.
After much testing and experimenting, this recipe definitely churned out one of the most impressive Oyakodon you ever had ~ guaranteed rich and flavorful for every mouthful!
Ingredients required are very simple. All you need is chicken thigh, eggs of course, and a well-flavored broth that is made up by shoyu (Japanese soy sauce), mirin, sake, sugar, dashi powder and water.
*I prefer to use a small frying pan – for 1 person serving so that I can slide the whole pan of egg-chicken-gravy into 1 bowl perfectly. Of course, if you are cooking for a big family, you can cook everything together in one big and shallow frying pan and portion the egg-chicken-gravy into each bowl
This recipe is meant to serve 1 very hungry individual. If you are making for a family of 4 for example, you can simply multiply the ingredients by 4. IF you want to cook the egg-chicken-gravy for each person individually, just ladle 1 scoop of dashi-shoyu broth (approx. 100 ml each scoop) for every portion. Alternatively, just cook everything in 1 pan and divide into each portion later.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Pan fried the Chicken Thigh (Optional)
Pat dry the chicken thigh with kitchen tissue and season the chicken thigh with salt and coarsely grounded black pepper
Heat 1 tablespoon of oil in a frying pan over medium heat.
Slowly add in the chicken, with skin side facing up. Cover with lid and let it fry for 2 to 3 minutes or until golden brown.
Flip the chicken thigh to skin side down to char the skin until golden brown for about another 2 to 3 minutes.
Remove the thigh to a chopping board and cut the chicken into cubes.
Prepare the Shoyu-Dashi Broth
Add all the ingredients for the broth in a small mixing bowl and set aside for later use.
Cooking the Egg-Chicken-Gravy
In a frying pan, add in the sliced onion and broth
Allow it to slightly boil over medium heat.
Reduce the heat to medium low, add in the cubed chicken and let it simmer for another 3 minutes to thoroughly cook the chicken.
Pour the beaten egg over the chicken and broth, and distribute evenly over the broth. Close the lid and allow it to simmer for 30 sec until the bottom of the egg is cooked and the top is still slightly runny.
Remove the pan from the heat and slide the egg-chicken-gravy over a bowl of rice.
Garnish it
Sprinkle with chopped spring onions and top the rice with a raw egg yolk (optional).
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
OyakoDon - The Authentic Japanese Way
Head Chef
eckitchensg
Servings :
1 very hungry individual
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
10 min
Rest Time
0 min
Total Time
20 min
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