Chef Dai demonstrates how to make Oyakodon - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.\r Ingredients:\r Chicken Thigh x 1 (deboned and butterflied)\r \r small white onion x 1/2 small\r Egg x 1\r Dashi Stock x 5 Tbsp (alternatively use instant stock powder)\r \r Dark soy sauce x 1 Tbsp\r Mirin x 1 Tbsp\r Sugar x 1 Tbsp\r Spring onion x 1\r Steamed Rice x 1 bowl\r Thinly cut Nori Seaweed (optional)\r Mitsuba herb x 2 stalks, cut into 2cm pieces (optional)\r Takuan pickles\r \r Oyakodon (親子丼), literally means parent-and-child rice bowl. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the f that both chicken and egg are used in the dish.\r If you enjoyed watching this recipe, give it a thumbs, share and click the subscribe button to see more videos.
