Oyakodon with Dashi 親子丼
2 to 3
2 to 3
cut into bite size pieces and scored with a knife
shouyu (soy sauce)
chopped into 1 in. pieces (Japanese parsley), alternatively green onions, kaiware daikon (radish sprouts)
Sansho pepper, ichimi or shichimi pepper, nori (dried seaweed)
for 2 people
Cut mitsuba into 1/2in pieces and set aside.
Add soy sauce, mirin, and dashi to a saucepan and heat on medium-high heat.
Cut chicken into bite-size pieces and add to the saucepan with seasonings.
Microwave sliced onions for 1 min. 30 seconds then add to the saucepan.
Scramble eggs to desired consistency (I like to leave it slightly unscrambled)
Once chicken appears to have cooked (white on outside), add egg in 3 batches. Drizzle egg in the shape of a の ‘no’ Japanese character for all three batches
After the first batch, cover with a lid for 10 seconds and repeat two more times.
You can add mitsuba in between one of the batches or afterwards if you prefer a fresher flavor vs a cooked flavor.
Serve on a bowl of rice and top with pepper and or nori.