What is Oyakodon? The "Mother and Child" Bowl Explained
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(1) Video Section
(2) Ryota's Science: Why do your eggs turn into rubber?
The #1 reason people fail at Oyakodon is that the eggs become too hard (like scrambled eggs).
Scientifically speaking, egg whites and yolks coagulate at different temperatures.
- Egg White: Begins to set at 60-80°C.
- Egg Yolk: Sets at 65-70°C.
If you pour all the eggs in at once and boil them, everything solidifies completely, and you lose that "creamy magic."
The Solution: The "Two-Stage" Method
Pros add the eggs in two batches.
- 1st Batch: Cooked thoroughly to create a base.
- 2nd Batch: Cooked only with residual heat to create a creamy sauce.
Controlling this "Temperature Gap" is the only way to achieve perfection.
(3) Ingredients (Serves 1)
- Chicken Thigh: 100g (Cut into bite-sized pieces)
- Onion: 1/4 (Sliced thinly)
- Eggs: 2 (Lightly beaten. Do not overmix!)
- Steamed Rice: 1 bowl
- The Golden Sauce:
- Dashi Stock (Bonito): 100ml
- 💡 Don't know how to make authentic Dashi? Check our Basic Dashi Guide
- Soy Sauce: 1 tbsp (15ml)
- Mirin: 1 tbsp (15ml)
- Sugar: 1/2 tbsp
(4) Instructions
1. Prep: Slice the onions. Mix all the sauce ingredients (Dashi, Soy sauce, Mirin, Sugar).
2. Simmer: Put the sauce and onions in a small frying pan over medium heat. Simmer until the onions are tender to bring out their sweetness.
3. Add Chicken: Add the chicken pieces.
Scientific Tip: Do not simmer for too long! Due to Osmotic Pressure, salt pulls moisture out of the meat. Once the chicken turns white, move to the next step immediately to keep it juicy.
4. First Egg (The Base): Pour in 70% of the beaten eggs. Cover with a lid and cook on low heat for 30 seconds to 1 minute.
5. Second Egg (The Creamy Top): Pour in the remaining 30% of the eggs. Turn off the heat immediately! Cover and wait for 10 seconds. The residual heat does the magic.
6. Serve: Slide the fluffy eggs and chicken onto your rice. Enjoy!
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