Let’s prepare the ingredients for Oyakodon. Cut the boneless chicken thigh into 2cm (0.8″) pieces.
Next, Slice the onion into 5mm (0.2″) slices.
Cut the mitsuba parsley into 2cm (0.8″) pieces.
Crack 2 eggs in a bowl. Break up the egg white with chopsticks to help it distribute evenly and then lightly beat the eggs. Be careful not to over-beat the eggs otherwise the silky texture will be lost.
Let’s make the Oyakodon. Dissolve the stock powder in the water and pour the dashi stock into a pan.
Add the sake, mirin, sugar and soy sauce to the stock. Lightly stir the mixture and turn on the burner.
Add the onion slices and distribute evenly with the chopsticks.
Cover with a lid and simmer for 2 to 3 minutes.
Add the chicken pieces and cover again.
When the chicken is almost cooked, flip them over with the chopsticks and cover.
Cook the chicken completely and gradually pour two thirds of the beaten egg into the pan. Distribute the egg evenly and cover.
Simmer for about 10 seconds, remove the lid and pour the remaining egg onto the mixture.
Sprinkle on the mitsuba parsley, cover and quickly turn off the burner.
Allow to sit for about 15 seconds and then place the chicken egg-drop mixture onto the piping hot steamed rice.
The pan we used in the show is called “Oyako-nabe” but you can substitute a small pan for it. Also check out our new Oyakodon recipe using a small pan.