Oyakodon Recipe

Cut chicken thigh into 1-2 cm cubes to ensure they absorb more sauce.

Slice half an onion into 1 cm thick pieces and crumble for faster cooking.

Peel and finely chop ginger.

Beat 2 eggs to about 70-80% mixed, leaving some white for a gradient effect.

Mix water, sugar, soy sauce, sake, mirin, and kombu in a bowl.

Stir well and let it sit for 30-40 minutes to absorb flavors.

In a cold small frying pan, add vegetable oil and ginger over low heat.

Let it cook for a few minutes until the aroma is released, then add the onion.

Add a pinch of salt to speed up cooking and sauté over medium heat for 3-4 minutes.

Once the onions soften slightly, remove the pan from heat and cool for 5-6 minutes.

Return the pan to low heat and add the marinated chicken with the sauce.

Simmer the sauce slowly to develop dashi (stock) flavor, maximizing umami from kombu at around 60°C (140°F).

After 7-8 minutes, discard the kombu.

Check if the chicken is plump and cooked; avoid overcooking to prevent dryness. Increase to medium-high heat.

Add the beaten eggs and do not touch until they start to set.

Give the pan a small shake to prevent sticking and turn off the heat, gently scrambling the eggs.