How to Make 25-Minute Oyakodon That Perfectly Balances Sweet, Savory, And Silky Textures Recipe | Sa

Ingredients

• 300 g boneless chicken thigh skin-on, bitesize pieces, cut across the grain for tenderness
• - 1 pinch salt
• - 1 tbsp all-purpose flour
• - 1 tsp cooking oil neutral oil like vegetable, canola or rice bran
• - 100 ml dashi stock homemade or instant granules work well
• - ½ onion cut into thin wedges
• - 3 tbsp mirin
• - 1 tbsp light brown sugar
• - 1 tsp Chinese-style chicken bouillon powder or regular chicken bouillon powder
• - 2 tbsp Japanese soy sauce (koikuchi shoyu)
• - 3 eggs room temperature
• - kizami nori (shredded nori) optional garnish
• - Japanese wild parsley (mitsuba) or chopped green onion, optional garnish
• - 2 portions cooked Japanese short-grain rice If you don't have a rice cooker, you can use my method to cook Japanese style rice on the stove.