Chef Dai demonstrates how to make Oyakodon - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.\r<br>Ingredients:\r<br>Chicken Thigh x 1 (deboned and butterflied)\r<br>\r<br>small white onion x 1/2 small\r<br>Egg x 1\r<br>Dashi Stock x 5 Tbsp (alternatively use instant stock powder)\r<br>\r<br>Dark soy sauce x 1 Tbsp\r<br>Mirin x 1 Tbsp\r<br>Sugar x 1 Tbsp\r<br>Spring onion x 1\r<br>Steamed Rice x 1 bowl\r<br>Thinly cut Nori Seaweed (optional)\r<br>Mitsuba herb x 2 stalks, cut into 2cm pieces (optional)\r<br>Takuan pickles\r<br>\r<br>Oyakodon (親子丼), literally means parent-and-child rice bowl. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the f that both chicken and egg are used in the dish.\r<br>If you enjoyed watching this recipe, give it a thumbs, share and click the subscribe button to see more videos.
