I will not deny that at first boiling does not seem like the ideal technique for cooking chicken.
With frying, roasting and even grilling, who would want to soak some breasts?
Well, there is a dish in Japan that will dismantle all the prejudices you may have about cooking this bird.
Researching to give a version of this recipe, I ended up staying with the bases explained by the brilliant J. Kenji López-Alt (of whom I recommend visiting all the videos).
The
oyakodon
is a
donburi
–a bowl of rice covered with one or more ingredients– which means “father and son”, alluding to the two main ingredients of the dish: chicken and egg.
Beyond the play on words, it is a simple preparation to prepare, very comforting and tasty, perfect for any meal that you can complete with a delicious sweet and sour cucumber salad.
The keys to making the result tender and tasty are: first, use chicken thigh, which is more juicy and fatty than the breast, and second, cook it in a
dashi broth.
seasoned with
mirin
– a type of rice wine – and soy sauce, as well as a broth that during cooking will concentrate and soak the rice once served.
In the recipe I explain how to prepare
dashi
at home, but you can also buy it in powder or from water.
It is usually topped with some very thin slices of chives or young garlic, and you can also serve it with an egg yolk in the center of the plate, which will add creaminess and shine.
It requires little prep time, and more than half of it involves waiting for the chicken to cook.
Prepare the rice beforehand and you will have them ready at the same time: it makes up 50% of the dish, so it has to be fluffy and loose.
If you have problems cooking this cereal, we gave you the keys a long time ago, so there is no excuse.
Time:
20 minutes
Difficulty:
That of making good white rice
Ingredients
For 2 persons
3 chicken thighs
2 eggs (one extra yolk, optional)
½ onion
2 stalks of chives
1 piece of kombu seaweed
2 tablespoons katsuobushi (dried flaked bonito)
1 spoon of sugar
70 ml soy sauce
30 ml mirin
Black pepper
1 bowl of cooked white rice
Instructions
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