Hi, I’m Francis, the host of this show "Cooking with Dog" First, let’s make the broth
Combine the soy sauce, mirin, dashi stock and sugar Stir to mix and dissolve the sugar Add the chicken pieces to the broth The relatively thin slices of meat will cook easily and absorb the seasoning well Next, lightly beat the eggs
Avoid overmixing to create a soft and silky texture Now, separate every two layers of the onion Then, cut them into 1cm slices You can also use the white part of a long green onion instead Add the onion to the chicken
Now, heat the pan on medium heat And cover with a lid When the meat begins to turn white, flip it over If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh When the chicken is almost cooked, add the mitsuba parsley
Then, distribute the beaten egg By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan Cover again Cook the egg at least halfway through and then adjust the consistency to your taste If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely
Place the ingredients onto a bowl of hot steamed rice Make a shallow hole in the center And place the fresh egg yolk into it We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth You can also top with sansho pepper or shredded nori seaweed to taste
Good luck in the kitchen!