Stay-Home Cooking #7: Hodgepodge Oyako-Don by Chef Suren Krishnan
April 6, 2020
What happens if you start craving Japanese comfort food after sunset? Tipsy Boar's chef-founder Suren Krishnan shows us how you can hatch an improvised recipe for oyakodon - a chicken-and-egg bowl - within the cosy comfort of your own kitchen.
I found myself wanting to make Oyakodon for dinner this week but realised it was already 8pm and there was no way I can get the exact ingredients to make a proper version. So I ransacked my pantry and fridge, and figured I could make … a hodgepodge version, at least!
(This recipe serves 2)
1 cup short grained rice
3 pieces boneless chicken thigh (cut into cubes)
1 tablespoon light soy sauce
1 tablespoon ginger garlic paste (blend 2 parts garlic to 1 part ginger)
½ red onion (sliced)
3-4 spring onion white stalk (sliced on an angle)
2 tablespoon spring onion greens (sliced)
2 chicken eggs
2 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoon honey
1 teaspoon white pepper
Wash rice with water and rinse out starch. Wash and rinse the rice a few times (about two to three) until the water in the bowl stays clear. Proceed to soak the rice for about 30 minutes. After soaking, discard the water and add 1 1/3 cup of water for every 1 cup of rice and cook in a rice cooker or over the stove.
Cut chicken into cubes and marinade with 1 tablespoon of soy sauce and 1 tablespoon of ginger garlic paste. Let marinade in fridge for at least 30 minutes.
Prepare onion and the spring onions.
Prepare sauce for the Oyakodon by combining 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 tablespoon honey and 1 teaspoon of white pepper. Set aside for later.
Prepare the eggs. Lightly beat 2 eggs in a mixing bowl. Don’t be too vigorous with the eggs. You want the yolks to just break with some egg white still visible. This should lead to a nicer presentation later. Set aside.
Time to cook! Prepare a shallow pan. Add about ½ cup of water and half of the sauce mixture. Bring to a boil and then reduce to a medium heat. Add onion, spring onion whites and chicken. Cook chicken for 5-6 minutes or until chicken is no longer pink. Add in the remaining half of the sauce mixture.
Pour beaten eggs over the simmering chicken and let it poach until the eggs are ready. I like my eggs a little runnier but feel free to adjust the timing to your preference.
Pour this Oyakodon topping over a bowl of steaming rice. Garnish with sliced spring onion greens and serve. Itadakimasu!
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