Hey guys! Thank you for always watching my videos! I’m so grateful we were able to reach 100,000 subscribers and it’s all thanks to you guys! Today I want to show you another rice bowl recipe - but this time I’m going to teach you how to make Oyakodon. Oya means “Parent” and “Ko” means child in Japanese - and this recipe is made with chicken and eggs! Get it? I hope you enjoy the recipe and leave me a comment if you try to make the recipe yourself! 00:00 Intro 00:56 Rice Recap 02:03 Make Home-Made Dashi Stock 03:31 Prepare the Warishita Broth 03:56 Prepare Other Ingredients 05:20 Cooking Our Oyakodon 06:54 Let's Eat 08:14 Champ's Question Corner Ingredients: For Rice (Three portions): - 480g Rice - 650ml Water For Home-made dashi stock: - One piece of Dried Kombu Sea-Wood/Kelp - Katsuo-Bushi/Bonito Fish Flakes 10g - 800ml water For Oyakodon (Three Portions): - One Large Chicken Breast (remove skin) - 3 Eggs - 50ml Dashi Stock - 4tsp soy sauce - 2tbp cooking sake - 1tsp mirin (sweet cooking sake) - 1tsp sugar - ½ onion - ½ green onion How to make: For Rice: - I go explain how to make rice without a rice-cooker in my Gyudon video, check it out here: https://youtu.be/BVgf5GOcCsQ For Home-Made Dashi: - Place 1 piece of kelp in a sauce pan with water and leave for 30 minutes (you can skip this if you don’t have time but leaving in the water will make your dashi more flavorful) - Heat the water over a medium heat until it begins to boil, once it starts to boil take out the Kombu - Remove any foam or scum that’s appeared on the surface of the water (this will make your dashi bitter) - Turn up the heat of the water until it reaches a rolling boil - Add your Katsuo-Bushi Bonito flakes and leave on a high heat for 3 minutes - Drain your stock using a sieve and a piece of cheese cloth (or other clean towel) To make the Oyakodon: - First we’ll make the Warishita Broth that will flavour our chicken, add 50ml of dashi, 4 tsp soy sauce, 2 tsp cooking sake, 1 tsp mirin and 1 tsp sugar to a saucepan. Give this a mix and set it aside - Take one large chicken breast and remove the skin. Cut into bite-size chunks about 1cm thick and add to your Warishita to marinate for 30 minutes - Next prepare your vegetables, thinly slice ½ onion and ½ green onion. An easy way to get thin strips with the green onion is to cut it into small pieces, then cut each piece in half without slicing all the way through. Spread it open like a book and then cut finely - Once your chicken is done marinating, crack 3 eggs into a bowl and whisk - be careful not to over-mix - we don’t want the yolk and egg white to be completely mixed. - Heat 1 tbsp of grape-seed oil over a medium-heat and begin to fry your onions until translucent and then begin to brown - add some salt while they’re cooking to help release some of the moisture from the onions - Add the onions to your marinated chicken and then place that saucepan over a medium heat with the lid on - When that begins to boil you want to leave it cooking for about 3 minutes (I cut up the chicken into 1cm chunks - but if your chicken pieces were bigger please boil for longer) - Once 3 minutes has passed add your sliced green onion and let cook for an extra minute with the lid on - Finally add your egg mixture about 2 ladle-fulls at a time. Put the lid on and wait for 20 seconds, repeat this step until you run out of egg mixture - Finally, plate up your oyakodon over rice and enjoy!