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Bringing Japanese Culture to Bellingham: How to Cook Oyakodon

Oyakodon , oyakodon
oyako Don Oyako oyakodon oyakodon
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Ingredients
  • Two medium-sized onions
  • One large piece of a chicken breast half
  • Two medium-sized eggs
  • 5 table spoon of soy sauce.
  • 150 cc of water
  • 2 tea spoon of hondashi, bonito fish soup stock
  • Some vegetable oil
  • Some salt and pepper

Directions:

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1. Slice onions along the fiber into pieces about one centimeter or less each.
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2. Cut a chicken breast half into small pieces as shown in the picture.
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3. Turn on a stove and cover a pan with vegetable oil slightly. Set the heat medium, and you don’t have to adjust the heat for the whole process.
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4. Grill chicken until it gets slightly colored between white and brown.
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5. Put sliced onions into the pan, and saute them all until onions get softened.
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6. Now add all the sauces and the spices into the pan. Don’t forget to break eggs and stir them in another bowl at this point so that you don’t have to be in a hurry later.
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7. Cover the pan by a sheet of foil and leave it for about 7 to 8 minutes until chicken and onions properly absorb some color and flavor.
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8. Pour eggs into the pan and put foil back for about a minute.
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9. At last, serve as much as you want on a bowl of steamed rice. You can enjoy one of the most famous Japanese dishes now.

oyakodon




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