Recipe from Mia Prohaska
Oyakodon is one of the major comfort foods of Japan. It’s a sweet and savory egg and chicken dish served over rice. The trick to this dish is getting the eggs the right amount of sweet and savory.
- Three chicken thighs
- Four eggs
- One onion sliced
- 1 cup bone broth stock
- 4 tablespoons of mirin
- 3 tablespoons of tamari or soy sauce
- 2 tablespoons of coconut sugar
- Green onion and pickled ginger for garnish
- Combine stock, mirin, tamari (soy) sauce, and sugar into measuring cup
- Chop up an onion into sizable chunks and chicken into smaller chunks
- Sauté half the onion until soft in a pan under medium-high heat
- Pour half of the sauce on top and let onions soak up the sauce on simmer
- After 2 minutes add half the cut chicken, and let it cook in sauce until reduced by 1/3.
- Scramble 2 eggs and pour on top of the chicken and onions in sauce.
- Put on the lid and wait for eggs to cook. You want it slightly soft and runny but firm enough to hold it’s shape
- Throw this over a bowl of rice and add a pinch of pickled ginger and onion.
- Repeat process with the remainder of ingredients