Oyakodon Recipe (Eastern Hen and Egg Rice Bowl)

Directions

Step 1

Make the niban dashi: To a big pot over low warmth, upload the konbu and 4¼ cups water. Warmth till an instant-read thermometer reaches 150°F when inserted into the water, 10–quarter-hour (don’t let simmer). Switch the konbu to a plate and put aside. Flip the warmth to excessive and produce the liquid to a boil. The usage of chopsticks, stir within the katsuobushi till submerged. Flip the warmth to low and simmer for two mins, then take away from the warmth and put aside to steep for five mins. Position a fine-mesh strainer over a big bowl, line it with damp paper towels, and pressure the dashi. Reserve for every other use. (You will have about 3½ cups of ichiban dashi. It may be saved for as much as 24 hours in an hermetic container within the refrigerator.) Switch the katsuobushi to the plate with the konbu and put aside.

Step 2

Blank the pot, then upload the reserved konbu and katsuobushi and 2½ cups of water. Carry to a low simmer over medium warmth, then cook dinner till the dashi is a faded golden colour, about 20 mins. Position a fine-mesh strainer over a big bowl, line it with damp paper towels, and pressure the dashi. Put aside (discard the solids). (You will have about 2 cups of niban dashi.)

Step 3

Make the sauce: To a small pot over medium-high warmth, upload the mirin, shoyu, sugar, and 1¼ cups of the niban dashi (reserve the remainder for every other use). Carry to a boil, then take away from the warmth and stir within the katsuobushi. Let the katsuobushi settle to the ground of the pot, then take away from the warmth and put aside to chill. Position a fine-mesh strainer over a big bowl, line it with paper towels, and pressure the sauce. Put aside (discard the solids).

Step 4

Make the oyakodon: To a big nonstick skillet over medium warmth, upload the oil. As soon as sizzling, upload the rooster skin-side down, and season to style with salt. Prepare dinner till the rooster pores and skin is brown and crisp, about 6 mins, then flip. Push the rooster to the perimeters of the skillet and upload the onion to the middle. Prepare dinner, stirring the onion every now and then, till softened, 3–4 mins. Stir in combination the rooster and onion, pour the reserved sauce excessive, and produce to a low boil. Flip the warmth to medium-low.

Step 5

Right into a small bowl, crack the eggs and use a fork to prick the yolks (however don’t beat). Pour the eggs over the rooster and onion combination, and garnish with the mitsuba leaves and stems. Quilt with a tight-fitting lid and cook dinner till the egg whites are set however the yolks are nonetheless runny, 4–5 mins. The usage of a spatula, divide the oyakodon into 4 sections.

Step 6

Divide the rice amongst 4 bowls and best each and every with a bit of oyakodon. Serve right away with sansho at the aspect.