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  • Hi, I'm Francis, the host of this show "Cooking with Dog."

  • Let's prepare the ingredients for Oyakodon.

  • Cut the boneless chicken thigh (75g) into one inch pieces.

  • Next, Slice the onion into quarter inch slices.

  • Cut the mitsuba parsley into one inch pieces.

  • Crack 2 eggs in a bowl.

  • Break up the egg white with chopsticks to help it distribute evenly

  • and then lightly beat the eggs.

  • Be careful not to over-beat the eggs

  • otherwise the silky texture will be lost.

  • Let's make the Oyakodon.

  • Dissolve the stock powder in the water

  • and pour the dashi stock (40~50ml) into a pan.

  • Add the sake (1/2 tbsp),

  • mirin (1/2 tbsp),

  • sugar (1/2 tbsp)

  • and soy sauce (1 tbsp) to the stock.

  • Lightly stir the mixture

  • and turn on the burner.

  • Add the onion slices

  • and distribute evenly with the chopsticks.

  • Cover with a lid

  • and simmer for 2 to 3 minutes.

  • Add the chicken pieces

  • and cover again.

  • When the chicken is almost cooked,

  • flip them over with the chopsticks.

  • Cook the chicken completely

  • and gradually pour two thirds of the beaten egg into the pan.

  • Distribute the egg evenly and cover.

  • Simmer for about 10 seconds,

  • remove the lid

  • and pour the remaining egg onto the mixture.

  • Sprinkle on the mitsuba parsley,

  • cover

  • and quickly turn off the burner.

  • Allow to sit for about 15 seconds

  • and then place the chicken egg-drop mixture onto the piping hot steamed rice (200g).

  • Oyakodon literally means "parent-and-child donburi"

  • as it contains chicken and eggs.

  • This is a simple and delicious recipe

  • so you should definitely try it out.

  • The pan we used in the show is calledOyako-nabe

  • but you can substitute a small pan for it.

  • Good luck in the kitchen!

Hi, I'm Francis, the host of this show "Cooking with Dog."

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