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  • Super Silky Smooth Oyako-don

  • what's up everybody. I'm MASA!

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

  • It's called "Oyako Don"

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

  • Ok then! Let's get started~!!

  • slice 1/8 onion

  • Here's a stalk of green onion

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

  • : slice the white part diagonally.

  • : cut the green part in short length.

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

  • : lay all the green onion flat and stack them.

  • : Now you can shred them~!

  • : put into iced water

  • 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!

  • 1 boneless skin-on chicken thigh

  • : 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!

  • : turn on medium heat

  • 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.

  • [ Preparing Donburi Soup ]

  • This is Dashi/Japanese fish stock

  • also soy sauce and mirin

  • 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..

  • now you have Donburi soup ready!!

  • : Add Donburi soup into a fry pan.

  • bring to a boil on medium heat.

  • : add the onion and white part of green onion.

  • keep simmering until the onion softens on low heat.

  • OK! it's almost ready!

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

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

  • : keep simmering for 2~3minutes

  • Ok! it's ready!

  • I got two eggs!

  • 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

  • because egg white is heavier than yolk,

  • egg white goes in first.

  • wait until the egg sets

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

  • Keep simmering until the way you like!

  • 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!

  • OK! Now it's ready to serve!

  • decorate with shredded green onion

  • sprinkle some nanami powder also shredded nori

  • now you have super delicious Oyako don ready~!

  • Itadakimasu/いただきます

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

  • pretty good!

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

  • and egg is super silky smooth!

  • it's very easy to make.

  • you can definitely give it try~!

  • thanks for watching~!!

Super Silky Smooth Oyako-don

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B2 中上級

親子丼 (oyako don)

  • 240 11
    卓子鈞 に公開 2021 年 01 月 14 日
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