First of all, the Oyakodon is a type of donburi (丼) or, which is the same, a recipe with multiple variants on a base of rice, served in a bowl donburi and a sweet sauce with the same name. There are countless donburi modalities. We could say that the Katsudon is basically a donburi of Tonkatsu.
INGREDIENTS (4 people)
- 4 bowls of white rice
- 4 chicken breasts
- 1 tender onion
- 4 eggs
INGREDIENTS for donburi sauce
- 4 tablespoons mirin (or failing that, sake, sweet sherry or white wine)
- 2 cups dashi broth (or prepared dashinomoto powder and water)
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- First of all, you have to start by cleaning and straining the rice. Prepare the white rice in the kettle or cook it Japanese style in a saucepan. For the domburi rice you should use a little more water than we would use to make sushi rice.
- Then cut the chicken into strips or cubes about 2cm thick.
- Then, we will put the ingredients of the donburi sauce in the frying pan. First, heat the mirin so that the alcohol evaporates and then pour the dashi and the rest of the ingredients in Sa-shi-su-se-so order. In this case, first the sugar and finally the soy sauce, so that it does not cook too much.
- Now we’ll heat the chicken so that it seals quickly without losing its juices, so it won’t be dry.
- After a couple of minutes, when the chicken has been made on the outside, add the white part of the onion cut into julienne and cook over medium heat for a couple of more minutes while stirring. The green sprouts of the tender onion will be reserved for the garnish.
- When it has cooked, add the eggs lightly beaten and stir. They should not be allowed to cook completely, so we can extinguish the fire when 80% has been made. Think that with the residual heat of the mixture it will finish cooking on its own.
- Now you can serve it on the base of rice in the bowl donburi and you present it putting over it the green sprouts of the tender onion cut in fine rings. I could also add strips of toasted nori seaweed on top (the one used for makizushi).