How to make Oyakodon
Published on March 30 2017
Segment: food
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It's time for a new cooking video from Japanoblog! Today, Kyle (that's me) is making Oyakodon (and this is the first cooking video from our Japanese Apartment).
Additionally, this is the first video using our new intro of 2017! Yay!
This recipe is probably one of the easiest recipes that you can make. In fact, aside from cooking the rice, you'll probably be able to complete the whole recipe before the video is done.
As stated in the video, this is one of the earliest Japanese recipes we learned, and we've learned many variations on this recipe, but the first one we learned was from a nice channel called Cooking with Dog (and no, dog isn't one of the ingredients).
So, without further ado, let's get to the important part:
Prep: 10 minutes
Cook: 10 minutes
Inactive: ~20 minutes, waiting on rice
(If you don't have a rice cooker, do the following: on a second burner/eye, bring your water to a boil. Once boiling, kill the heat, add the washed rice to the pot and cover - tightly, then leave for about 30 minutes. Once time is up, check the rice. If it's not completely cooked, add a bit more water and boil again, taking off of the heat once it boils. Too much water? Boil once more and leave, covered, until ready.)
If your rice isn't ready yet, leave the cover on until the rice is ready.
Serve a mix of the items and sauce on top of a fresh bowl of rice, and serve!
See? That's probably the easiest recipe you'll ever make. Japanese recipes aren't that complicated, and most use the magic combination of soy+mirin+sugar, so if you have that, you're already on your way.
Let us know what you think of this recipe in the comments. If you've tried it, let us know how it went! We'll post more recipe videos in the future, because we want to make sure you can get information on how to make recipes like this in your own home (no special chef required).
Additionally, this is the first video using our new intro of 2017! Yay!
This recipe is probably one of the easiest recipes that you can make. In fact, aside from cooking the rice, you'll probably be able to complete the whole recipe before the video is done.
As stated in the video, this is one of the earliest Japanese recipes we learned, and we've learned many variations on this recipe, but the first one we learned was from a nice channel called Cooking with Dog (and no, dog isn't one of the ingredients).
So, without further ado, let's get to the important part:
Prep: 10 minutes
Cook: 10 minutes
Inactive: ~20 minutes, waiting on rice
Before you begin...
This will probably take the longest, so go ahead and wash your rice, then put it in the rice cooker to begin. Trust me, you'll get this recipe done before the rice is done.(If you don't have a rice cooker, do the following: on a second burner/eye, bring your water to a boil. Once boiling, kill the heat, add the washed rice to the pot and cover - tightly, then leave for about 30 minutes. Once time is up, check the rice. If it's not completely cooked, add a bit more water and boil again, taking off of the heat once it boils. Too much water? Boil once more and leave, covered, until ready.)
Okay, let's begin!
- If not prepped, go ahead and slice your onion and dice your chicken.
- Next, combine the soy, mirin, sugar, and dashi stock, and mix well. Bring to a simmer.
- Once simmering, add your onion and make sure to break up the layers. Slightly bring to a low boil.
- After the onions have been sitting for a minute or so, add the chicken (if you followed the above measurements, submerge the chicken. If you used less than above, then you will have to come back and flip the chicken, to make sure it cooks through). Cover, and let the chicken sit for about 5 minutes.
- In a separate bowl, combine the eggs and mix slightly. Don't overmix, as you'll lose the silkyness of the eggs.
- Reduce the heat to medium, and remove the cover. Add 2/3 of the egg into the mixture - whisk in if you want. Cover and let sit for about a minute.
- Lastly, kill the heat and add in the last 1/3 of egg to sit.
If your rice isn't ready yet, leave the cover on until the rice is ready.
That's it
Serve a mix of the items and sauce on top of a fresh bowl of rice, and serve!
See? That's probably the easiest recipe you'll ever make. Japanese recipes aren't that complicated, and most use the magic combination of soy+mirin+sugar, so if you have that, you're already on your way.
Let us know what you think of this recipe in the comments. If you've tried it, let us know how it went! We'll post more recipe videos in the future, because we want to make sure you can get information on how to make recipes like this in your own home (no special chef required).