Oyakodon

By Brett LaBombarda

Cook time: 1 hour
Serves: 4

Ingredients

  • 1/2 C mirin (or white wine)
  • 14 oz boneless, skinless chicken thighs, cut into 1 inch chunks
  • 1/2 onion, sliced thin
  • 2 scallions, sliced thin
  • 6 large eggs, beaten

To make the Dashi substitute

  • 6 oz stock
  • 2 oz Worcesterchire sauce
  • 2 oz fish sauce
  • 1 oz soy sauce
  • 1 oz rice vinegar

Instructions

  1. Add the dashi subsitute and mirin to a large skillet and simmer over medium heat.
  2. Add the chicken and cook until it just loses its pink color, about 2-3 minutes.
  3. Add the onion and scallions and cook until the chicken is fully cooked.
  4. Turn heat down to medium-low. While slowly stirring, slowly pour the beaten eggs into the skillet. You will want to keep the mixture as smooth as possible.

Serving

  • Over rice

Sources