One of my dear Japanese students taught me how to make Oyakodon. Oyakodon is chicken and egg in Japanese broth. Like I mentioned before, my husband loves the Japanese cuisine. That is why I try my best to learn how to cook his favorite Japanese food. I was really surprised when my student taught me how to make it. It was really simple and the ingredients were few and easy to find (except dashi).
I used dashi sachets today because I ran out of Hondashi. This is crucial in making the dish. This gives it the "Japanese" taste.
 |
| Make the most important ingredient first: dashi. |
 |
| My student told me to fry the chicken just a little bit so that the chicken will still be juicy |
 |
| After the dashi cools down, add sugar, soy sauce, and Mirin to make the dashi solution |
 |
| Slice onions thinly, add the slightly cooked chicken, and the dashi solution then let it simmer. I did not have white onions so I used the local red onions. |
 |
| Beat one egg and add to the chicken and dashi solution. |
 |
| Put cooked rice in a bowl and slide the cooked chicken and egg (and the rest of the sauce) on the rice. Tada! My Oyakodon :) It tastes better than it looks. hehe. |
My student gave me another tip. Usually Japanese cook rice bowls one at a time so a small pan is best to use. Unfortunately, I do not have a small pan so I used my small Visions glass pot instead. It tastes better than it looks. I was so happy that I could taste the real Japanese taste that I was looking for. It was the perfect blend of sweetness and saltiness that me and my husband love.
PS. I used local Filipino soy sauce thats why it looked darker than usual.
