Oyako don
Ingredients
Chicken thigh – 200 g
Onion – 1 piece
Egg – 4 pieces
Rice – serve as desired
Green onion – a little (for garnish)
Water – 160 ml
Japanese-style dashi – 1 tsp
White wine – 3 Tbsp
Sugar – 2 Tbsp
Kikkoman Standard Soy Sauce – 2 Tbsp
Preparation
Trim snow peas and blanch in boiling water for about 1 minute.
Cool down in ice water, slice thinly, and set aside.
Peel and slice the onion into 5 mm thick slices.
Remove excess fat and skin from the chicken thighs, then cut into 3×3 cm pieces.
In a shallow pan, combine all ingredients for the cooking liquid (water, dashi, soy sauce, white wine, sugar).
Add the sliced onion and bring to a boil over medium heat.
Once the liquid boils, add the chicken.
Reduce the heat and continue cooking until the chicken is thoroughly cooked.
Pour the beaten eggs evenly over the chicken and liquid.
Cook until the eggs are just set — do not overcook.
Place the chicken and egg mixture over steamed rice.
Garnish with shredded green onion.
