RCI-RC.004.0207.001
Oyakodon by GodsMullet
by GodsMullet, submitted by Ishamael
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- 4 to 5 unit
- 1 small
- 1 unit
- Ginger to taste (minced)1 unit
- 1 unit
- 2 unit
- Dashi or Chicken Stock1/2 cup
- 3 Tbsp
- 2 Tbsp
- 1 Tbsp
- Green Onion for garnish1 unit
Method
1
Cut chicken thighs into bite-sized pieces, removing any excess bone or cartilage. Trim green beans and cut them into 2-inch segments.
2
Combine dashi, soy sauce, mirin, and sugar in a small bowl, stirring until the sugar dissolves completely.
2 minutes
3
Heat a large skillet or shallow pan over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
6 minutes
4
Add the minced ginger, finely chopped garlic, and finely chopped shallot to the chicken. Stir and cook for 1-2 minutes until fragrant.
2 minutes
5
Pour the dashi-soy mixture into the pan and bring to a gentle simmer. Add the sliced yellow onion and green bean segments, stirring to distribute evenly.
2 minutes
6
Simmer for 8-10 minutes until the chicken is cooked through, the vegetables are tender, and the liquid has reduced slightly.
9 minutes
7
Slowly pour the beaten eggs over the simmering mixture in a thin, steady stream while gently stirring to create ribbons of egg. Do not over-stir.
1 minutes
8
Cook for another 2-3 minutes until the eggs are just set and creamy but still slightly soft, maintaining the gentle simmer.
3 minutes
9
Remove from heat and let rest for 1 minute. Divide the mixture among serving bowls and ladle the broth over each portion.
10
Slice the green onion thinly and sprinkle over each bowl as garnish. Serve immediately over steamed rice if desired.