3 Must-Try Japanese Foods You Can't Miss: Oyakodon, Homey Meals etc.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth maintains flavor while being lighter.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Substitutes provide sweetness with lower cost.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake.

Cut the onion and chicken into bite-sized pieces.

In a frying pan, combine water, dashi powder, sake, mirin, soy sauce, and sugar. Mix well and bring to a boil.

Add the onions before it starts to boil.

Once it boils, add the chicken. Let the chicken absorb the flavor of the broth, flipping occasionally, until cooked through.

Remove the chicken from the frying pan to prevent it from becoming tough while the sauce reduces.

Keep the heat on low and simmer the soup until it reduces to about half the original amount.

While the sauce simmers, lightly salt the chicken and sear the surface with a kitchen torch.

Prepare the eggs. Use two eggs, but one is also fine. Be careful not to over-mix the egg whites and yolks.

Pour the cooked rice in your bowl.

Return the chicken to the frying pan along with any juices. Arrange the chicken nicely.

Pour the egg in, trying to add the egg whites first. Cover the pan and let it cook for about 1 minute.

Turn off the heat and add all the remaining yolks. Plate it up before the eggs overcook.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens