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Japanese Oyakodon | Juicy & Flavorful
(0)
25 min
Quick
Knuspr-Küche
Oyakodon ist der beliebte japanische Streetfood-Klassiker: Zartes Hähnchenfleisch und aromatische Zwiebeln werden in einer herzhaft-süßen Dashi-Sauce sanft pochiert, mit cremig gestocktem Ei vollendet und auf heißem Sushi-Reis serviert.
Ingredients
Preparation method
Preparation
Rinse the sushi rice thoroughly under cold water until the water runs clear. Then cook according to package instructions with 1.2 times the amount of water and keep warm.
Pat the chicken breast fillet dry and cut into bite-sized pieces, about 2 to 3 cm in size. Halve the yellow onion and slice into thin half-rings. Slice the spring onions diagonally into thin rings, separating the white parts from the green.
Lightly beat the eggs in a bowl with a fork – the egg whites and yolks should not be completely whisked together homogenously to maintain the signature juicy texture.
Chef's tip
For an authentic Oyakodon experience, the eggs should only be lightly beaten. Pouring them in two stages keeps the egg mixture wonderfully creamy and juicy.
If you like, you can finish the dish with a pinch of Shichimi Togarashi (Japanese seven-spice pepper) for a delicate kick of heat.
30 min
Under an hour
