Name: oyako don
Uploaded: 2018-07-25T02:41:27.000Z
Duration: 5 min 56 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

This time I would like to show you how to make a delicious Japanese dish!

It's very easy to make and doesn't require any special tools or hard-to-find Japanese materials.

I'll be using white part and geen part separately.

: insert the tip of the knife so it can become a sheet of green onion.

: lay all the green onion flat and stack them.

when it's soaked in chilly water, it turns into curly shape!

This is what we call "Shiraga Negi" It's usually found as a ramen topping!

: cut open the thick part of the meat, so the whole piece can be cooked at the evenly.

: cut tendons by tapping with the tip of the knife.

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~
this way you can prevent from curling while cooking!

usually we cut chicken into small pieces,

and then directly put into the prepared soup and cook.

this time I'm going to sear the chicken skin until golden.

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~
this way you can enjoy super aromatic chicken!

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~
and you can also remove unwanted poultry smell!

Make sure to put the chicken with "skin side facing down"

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~
watch the pan! you may want to use tongs..

After placing the chicken, take your time, make sure it turns crispy golden brown!

At this point you can smell nice crispy chicken aroma!

You don't need cook the other side.
It'll be cooked through when added in the soup later.

this cooking process is only to sear the chicken skin golden brown.

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~
Good thing about pre-cooking chicken skin is that you can also get rid of excess fat!

Place the chicken with skin side facing down

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~
If you try to cut from the chicken skin, it will break apart the meat.

: slice the chicken diagonally so it can be cooked quickly.

there's a ratio you can refer to when you are making Don buri soup.

you can combine the soup with the ratio of...

... 4 parts of Dashi to 1 part of soy sauce and 1 part of mirin

[dashi 4 : soy sauce 1: mirin 1]
80ml dashi : 20ml soy sauce : 20ml Mirin

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~
using this ratio, you can make not only Oyako don, also Katsu don and many other Donburi dishes!

here goes in soy sauce and mirin.
and mix well..

: add the onion and white part of green onion.

keep simmering until the onion softens on low heat.

make sure the chicken goes in with skin side "facing up"

allow raw part of the meat to make full contact to the soup.

if you want to make silky smooth Donburi, it's best to use two eggs!

this is only a suggestion, you can still use only one egg though... ; p

when you mixing eggs, try not to mix too much.

you can leave some yolk and egg white not fully blended

this way you can enjoy different egg texture~!

as you can see, there some egg white not breaking apart

you can add egg mixture about half amount at the time

use chopsticks to control the flow. 
allow the egg to spread evenly

now you can evenly add the rest of the egg which is mostly yolk.

if you like it well done, cover the pan and cook for 1~2 minutes

if you like half way cooked, no need to cover the pan.

if you like half way cooked, no need to cover the pan. 
*just make sure your eggs are fresh and safe to eat raw!

sprinkle some nanami powder
also shredded nori

now you have super delicious Oyako don ready~!

the rice underneath is super hot,
be careful~! (￣д￣;)

because the chicken skin's seared, it gives very nice aromatic flavor.