Hey everyone! Welcome to another installment of our SAHD Cooking show. Today, we’ll cook oyakodon. This is a chicken & egg dish from Japan. Oyako means parent and child, get it? It’s a pretty easy dish, but you need a few Japanese ingredients. Check out the video at the end of the post! RB40Jr had a funny line about where eggs come from.
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients (3 servings)
- 3 chicken thighs
- 1 onion
- 3 green onion
- 4 eggs
- 1 cup dashi. You can make it at home or use instant dashi. If you don’t have dashi, I think you can use chicken bullion instead.
- 2 tablespoons sake
- 2 tablespoons mirin. You can skip this if you don’t have mirin.
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- a skillet – I love my Lodge carbon steel skillet. It is so much better than a nonstick pan and I can use a metal spatula on it. Also, I can stick this in the oven to finish off a steak. It’s a great skillet.
*I add these links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local grocery stores. These are affiliate links and we may receive a referral fee if you buy something from Amazon.
- Cut up chicken into bite-size pieces. You can leave some of the skin on if you’d like.
- Slice onion and green onion.
- In a bowl, mix dashi, sake, mirin, sugar, and soy sauce.
- Turn the stove on, set the heat to medium, and warm up the skillet.
- Add onion
- Add the sauce mixture.
- Cook the onion for a few minutes until it turns a little translucent.
- Add the chicken and spread it around the pan.
- Cover the pan and cook for 5 minutes. Open up and stir at the halfway mark.
- The chicken should be mostly cooked after 5 minutes. If it’s too raw, cook a bit longer.
- Add green onion.
- Beat the eggs. Pour most of the eggs in. Stir a bit.
- Cover for about 30 seconds.
- Open the cover and add the rest of the egg on top.
- Cover for 10 seconds, then turn off the heat.
- Get a bowl of rice and spoon some oyakodon on top. Add some juice to help flavor the rice.
- It’s pretty mild so add soy sauce and sriracha to your liking.
- Serve with rice and salad on the side.
- I also made kimchi soup for the adults. You can see the recipe here.
Video at YouTube
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Kitchen tools recommendation
- Skillets – I love our small Matfer Bourget black steel pan. We use it to cook eggs. It is so much better than any nonstick pan. These carbon steel skillets will last forever, unlike the nonstick pans. We also have a bigger Lodge carbon steel pan. It isn’t as nice as the Matfer Bourget, but it is more affordable. You can’t go wrong with either. Although, if I had to do it over, I’d splurge and go with Matfer Bourget. It’s just nicer and I use the pan very often. It’s worth paying more.
- Knives – My favorite kitchen knife is our 5? Calphalon Santoku knife. I use it for almost everything. If I need a little more power, then I use our 6? Calphalon chef knife. That one is Mrs. RB40’s favorite. You really only need 2 knives in the kitchen.
- Rice cooker – I cook rice very often so a good rice cooker is a necessity. I know many people rave about the Zojirushi rice cooker, but I don’t like the nonstick inner pot. Those nonstick surface never last. So I went with the TATUNG rice cooker instead. The inner pot is stainless steel and it should last forever. It makes great rice. They also have a smaller/cheaper 3 cup version. I think we got our cooker when it was on sale.
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Originally posted at https://retireby40.org/sahd-cooking-oyakodon/