HAVE YOU EATEN? | CURATED BY ANNA HASHIZUME

OYAKODON

PREP time: 10-15 mins. Cook time: 15 mins. SERVES 4.

I’m so excited to be sharing my recipe for Oyakodon with you all today!

My dad was born and raised in a small town in Japan called Tsu. He married my mom, who’s from Wisconsin, and together they moved to Minnesota. Growing up, I was lucky to have my dad be the family cook (I love my mom to death, but she can’t cook to save her life). Eating Japanese food was a regular occurrence for me. We went to United Noodle as often as the regular grocery store. Besides ramen, the one dish that reminds me most of my childhood is Oyakodon. A delicious combination of chicken thighs and eggs with a savory-sweet sauce over rice. This dish is easy to make and you may have some of the ingredients in your home already. Itadakimasu!

— ANNA HASHIZUME

Anna is a singer, performer, teaching artist, and podcast host based in the Twin Cities. Audiences heard her incredible opera singing voice during a past Theater Mu cabaret performance.

INGREDIENTS

4 boneless skinless chicken thighs

1 white onion

4 eggs

1 cup dashi

3 Tbsp mirin

3 Tbsp sake

3 Tbsp soy sauce

1 Tbsp sugar

2 green onions

2 cups rice

INSTRUCTIONS

Cook your rice using whatever method works for you. However you cook it… make sure to wash your rice!

To make the sauce, combine dashi, mirin, sake, and soy sauce in a small bowl. Then, whisk in sugar until dissolved.

Thinly slice the green part of the green onions.

Cut white onion into eatable slices.

Beat eggs in a small bowl.

Slice chicken thighs into eatable pieces.

Add white onion slices and sauce into a medium saute pan. Then, add chicken on top of onions and bring to a boil.

Turn stove to a simmer and cover, cooking for 5-8 minutes or until chicken is fully cooked and onion is tender.

Remove lid and drizzle egg over the cooked chicken and onions. Stir very gently and minimally until the egg is barely cooked.

Serve over rice with green onions on top.

Enjoy!