Cook Oyakodon at home

 
I've been a huge fan of Japanese foods. My favorite Japanese food includes ramen, sushi and oyakudon. The first time I got to eat an Oyakodon was when my mama was admitted in the hospital. My brother introduced me to a Japanese resto, Maguro Sushi Bar and Restaurant. It is located in Matalino St, along East Avenue, Quezon city.

Kuya and I decided to make our very own version of oyakodon. We've searched the internet for the easiest recipe and where you could find the ingredients on your own home. Alas! we found this recipe from Visual Recipe: Oyakodon Recipe by Godsmullet. Here's the step by step and my inputs in  bold italics

INGREDIENTS:

• 2 Chicken Thighs
• 4 to 5 Green Beans (optional)
• 1 small1 small Yellow Onion (sliced into thin strips)
• Ginger to taste (minced)
• Garlic to taste (finely chopped)
• 2 Eggs (beaten)
• 1/2 cup Dashi or Chicken Stock (I used the chicken stock)
• 3 Tbsp Soy Sauce (we used 4 Tbsp)
• 2 Tbsp Mirin (optional)
• 1 Tbsp Sugar (we used 5 Tbsp)
• Green Onion for garnish (optional)

Note:
 In our version of Oyakodon, we didn't put any green beans.  For the chicken stock, we used Knorr chicken cubes and dissolved 1 cube is 3 cups of boiling water. For the Mirin, since its not available. The taste will be just the same with or without it.

STEP 1:


You can pretty much add to it what you please, like mushrooms, snow peas, green beans, etc. I have some green beans that are going to turn in a few days so I'm going to use that in here. Skin and chop the chicken into bite-sized pieces. You should be able to pull the skin off with relative ease, and then cut around the bone.

(as the author wrote, you could put any thing you want, but my brother and I decided to put less to preserve the taste.)

 

 STEP 2:

Saute the onion, garlic, beans, and shallot, and ginger in the dashi for about 5 minutes.

(Instead of dashi, we used chicken stock a.k.a Knorr chicken cubes.)








 STEP 3:


Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add 1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.

(for the soy sauce, we used the Coconut brand fermented soy sauce)



 STEP 4:



Once the chicken is cooked, check the flavor and add more of the soy sauce mixture if it needs it. If you prefer a more thicker sauce, add about a Tbsp of flour or 1/2 Tbsp of corn starch and let it simmer for 5 minutes while stiring it constantly. Slowly drizzle the beaten eggs on top of the chicken. Let it cook until the eggs start to harden. Flip the Oyakodon onto a bowl of hot rice - follow the recipe for sticky rice on the first page, however, don't cool it off and don't add the vinegar-sugar mixture to it. The heat of the rice should finish cooking the eggs. Garnish and serve.

 If it's too salty, try adding more sugar. It is too sweet, add a little soy sauce. Adjust it on how it will suit your taste. :) Once you've tried it. Make sure to let me kow how it goes and leave a feedback! :D

 Photo and picture credits to: VisualRecipes.com


MAGURO
28 Matalino St., Teacher's Village
Quezon City, Metro Manila, Philippines
Phone Number
(+63 2) 922-0129
Operating Hours
Open from 11:30am to 11pm, Monday to Saturday;Open from 5pm to 11pm, Sunday