Off the Map

QUICK TAKEAWAYS

• Overall the recipe is straightforward and not complicated. Sauce can determine the overall taste.
• Chicken has a trade off between more crispy but potentially over-cooked or less crispy but tender.
• Slice green onions as thin as possible and let them curl up in cold water is a great tip!
• Do not pour too much sauce in rice otherwise Oyako Don will becomes Oyako Porridge 😉

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RECIPE

Recipe from Masa’s Oyako Don:

Ingredients for 2 servings:

• 1 green onion
• 1/2 – 1 onion
• 2 chicken thighs (does not matter boneless or not)
• 2 eggs
• 160ml Dashi powder / Dashi stock
• 40ml mirin
• 40ml soy sauce
• seven spice powder (optional)
• dried seaweed (option)

Procedure:

• Step 1: Slice 1 green onion top part into thin slices and put into cold water for them to curl up for decoration.
• Step 2: Slice 1 onion into slices; slice green onion bottom part into chunks.
• Step 4: Sauce = 4:1:1 Dashi Stock : soy sauce : Mirin.
  • I substituted Dashi Stock with Hon Dashi soup stock, 1 tsp Hon Dashi to 1 cup water.
  • I substituted mirin with rice vinegar and sugar. According to Bon Appetit, I need to use 1/2 tsp sugar for 1 tbsp rice vinegar.
• Step 3: De-bone chicken if not boneless; use the back of knife to loosen up chicken thighs, break the tendons to prevent curling up while pan-fry.
• Step 4: Pan fry chicken with skin facing down, no oil needed as chicken skin will provide more than enough chicken oil!
• Step 5: Fry till chicken skin is golden and crispy. Transfer to cutting down, skin facing down and cut into slices. I used chicken oil for rice hiahiahia~ 😀

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• Step 6: Medium heat to bring sauce to boil.
• Step 7: Turn heat down to low and add in onion slices and green onion’s bottom white chunks. Cook till onion slices become transparent and soft.
• Step 8: Add in chicken slices, skin facing UP now. Low heat till cook~

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• Step 9: Gently whisk egg, just enough to break egg yolk and mix with egg white, does not need to well blended.
• Step 10: Lean container with egg on a chopstick and add in egg white, which will come down chopstick first because of heavier weight. Cook till egg white turns white and cooked, add in the rest of egg yolk and cook with lid closed till ideal state.

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• Step 11: Plating! Transfer everything on top of rice, decorate with curled up green onions, Japanese seven spice powder 七味粉 and dried seaweed.

READY TO SERVE!

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