Welcome to Taiji's Kitchen. Today I'm going to show you how to make oyakodon.
Don comes from the word donburi, which means actually this kind of big soup or rice bowl,
but it also refers to a type of dish which is served on top of rice, different ingredients
like oyakodon, gyudon, and other kinds of donburi. And oyako means parents and kids,
oya, parents, ko, kids. So because it's made of chicken and eggs, it's called oyakodon.
Then let's get started.
Here I have the ingredients for oyakodon. I have chicken, oya, and egg, the ko. And then I have
scallion. Here I have dried shiitake. You don't need that, but I like to put it in oyakodon
because it gives a little more depth to the taste. And onion, dashi powder, sugar, mirin,
if you don't have that, that's also okay. And soy sauce, that you need, definitely. And sake,
if you have that, but without it you can cook. So if you don't have any special thing, you can
just make oyakodon with these four ingredients. That works too. First thing I'm going to do,
I'm going to soak up the dried shiitake with hot water and let it sit for a little while
so that it gets soaked up. Then I'm going to cut up the onion. Ah, but if you don't have
cut up chicken, these are, I've already have it cut up, but if you don't have it cut it up,
then cut it now. I usually have these cut up chicken pieces frozen so that if I,
whenever I want to make these kind of dish, I just let it defreeze.
And I don't have to prepare the chicken every time. So I'm gonna cut off the onion,
top and the bottom, cut in half. I'm just gonna get the outside out. I'll skin off this as well.
And then I'm going to cut into pieces, like strips of, like this.
And it's ready. And then I'm going to cut up the scallion, the bottom.
And I usually cut off the top as well. So what I'm going to do is I'm just gonna cut this
through the middle because it's pretty thick. But if you have a thin scallion,
then you can just use it as it is. And then what I'm going to do is I'm going to
cut this bottom part and put it with the onion because I want to have it cooked thoroughly.
And then I'm going to have like, so, and I'm going to put that towards the end because I
don't want to have it thoroughly cooked. So that's all the ingredients we need.
Let's start cooking. Oh, yeah. So this is, this has gotten soft.
So I'm going to cut these into strips as well, like so.
And then put it back in here. Then let's start cooking.
So before I start cooking with the topping, I'm going to start cooking the rice. The rice has
been washed and soaked up for an hour or so. I'm going to turn the heat on to high and bring it to
cook because I want to have it ready when we have the oyakodon itself.
So a little recap on how to cook rice properly. It's come to a boil. I'm just going to give it a
little mix and then put the lid back on. Lid is very important. And then I'm going to bring the
heat to simmer and let it simmer for 10 more minutes. So 10 minutes has passed.
It's finished cooking. So I'm going to do a little mix like so.
And with the lid on, I'm going to let it sit for 10 more minutes.
So when you're cooking donburi, you want to kind of time the rice and the topping because rice is
going to take about 25 minutes to cook and oyakodon probably takes about 10 to 15 minutes.
And then I'm going to start after the 15 minutes of the rice. So I'm going to turn on the frying
pan to high. I'm going to put in the shiitake with the juice. I'm going to put in a little
bit more water in there. And then I'm going to put in the dashi powder like so. And then I'm
going to put in the onion with the bottom part of the scallion. And then I'm going to put in the
soy sauce and sake and mirin. And like I said, if you don't have mirin, then you can just
season it with sugar. And we're going to wait till that cooks.
And while we wait, we can start cracking the eggs. One, two.
So that's enough. So it came to a boil, so I'm going to turn the heat to
medium and let it cook for about two to three minutes.
So it's cooked about four minutes now. Onion is thoroughly cooked. I'm going to put in
first green part of the scallion. Give it a good swirl. And then I'm going to put in
the chicken meat. And then give it also a little swirl. I'm going to turn the heat to high.
And I'm going to cook the chicken thoroughly. So here the chicken is not cooked all the way,
but that's okay. Here I'm going to put in the beaten egg. I'm just going to go around
and give it a little swirl like so. Not too much. And then I'm going to turn off the heat.
And then I'm going to put in a lid and let it cook for half a minute or so. You don't want
to overcook the egg. So half a minute has passed. That's finished. That looks awesome. So you want
to have a little bit runny egg, not fully cooked all the way. So I'm going to put the rice in
donburi. I'm going to wet the spatula, shamoji. Otherwise it'll stick the shamoji. So I'm going to
put the rice in donburi like so. So we're going to make a little flat. And then what I want to do
is I want to put this over. Maybe I made a bit too much. We'll see. Yeah, I've definitely made
a bit too much. I'm going to save the rest for tomorrow. And then I'm going to put in a little
bit of scallion on the top like so. And it's ready to be eaten. Let's eat. Itadakimasu!
So you're supposed to hold your... You don't have to. You can. And you're supposed to kind of
pick the bowl up like this with the left hand. Or if you're lefty, then with the right hand.
So let's see. Oh, that's good.
That's just simply delicious. The soy sauce and the mirin and the sugar.
Matches the sweetness of the onion. And the chicken and the eggs.
This is perfect. I like to have it a little bit spicy so I'm going to put
a little bit of chili on top. You can if you want to.
Oh, so good. If you're not used to eating a bit soupy things with chopsticks,
you're allowed of course to use the edge of a spoon. Oh, this combination with the egg,
chicken, shiitake, and onion, and of course with the rice, perfect.
Delicious.
So, all eaten up. I hope you enjoyed the video. I hope it was informative for you. And please
try it at home yourself. It's really not that difficult. If you like what you saw,
please subscribe. And I look forward to seeing you in the next video. Bye.
