Sauce is dashi 3 : soy 1 : mirin 1. The egg goes in twice.
Ingredients
- Cooked rice2 bowls
- Chicken thigh200g
- Onion100g
- Eggs3 eggs (size M)
- Dashi120ml
- Soy40ml
- Mirin40ml
- Sake15ml
- Mitsubato garnish
Method
The sauce
Mix dashi, soy, mirin, sake.
Simmer
Onion, chicken, sauce in a small pan. Medium heat, until the chicken is white at the centre.
Egg
Pour in 2/3 of the beaten egg. Cover 10 seconds while still wet. Add the rest. Off the heat. Over rice.
Notes
One portion at a time holds its shape.
Do not beat the egg smooth. White and yolk still showing is oyakodon.