Back to 4 servings One 2-in. square konbu 4 tightly packed cups katsuobushi, 40 g 0.25 cup mirin 0.25 cup usukuchi or white shoyu, see headnote 1 tbsp sugar 2 tightly packed cups katsuobushi, 20 g 0.25 cup vegetable oil 1.5 lb boneless, skin-on chicken thighs, cut into bite-size pieces Fine salt 1 large yellow onion, thinly sliced 8 large eggs 20 mitsuba sprigs, see headnote, leaves separated and stems cut into 1-in. pieces Cooked sushi rice and ground sansho powder, for serving
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1 Step 1: For the niban dashi: In a large pot over low heat, combine the konbu and 4¼ cups water. Heat until an instant-read thermometer reads 150°F, 10–15 minutes (do not let simmer). Remove the konbu and set aside. Increase heat to high and bring to a boil. Stir in the katsuobushi with chopsticks until submerged. Reduce heat to low and simmer for 2 minutes; remove from heat and let steep for 5 minutes. Strain through a fine-mesh strainer lined with damp paper towels. Reserve the dashi (about 3½ cups) for another use; set aside the konbu and katsuobushi. The ichiban dashi can be refrigerated for up to 24 hours.2 Step 2: Clean the pot. Add the reserved konbu and katsuobushi along with 2½ cups water. Bring to a low simmer over medium heat and cook until the dashi is pale golden, about 20 minutes. Strain through a fine-mesh strainer lined with damp paper towels, discarding solids. Set aside (about 2 cups niban dashi).3 Step 3: For the sauce: In a small pot over medium-high heat, combine mirin, shoyu, sugar, and 1¼ cups of the niban dashi (reserve the rest for another use). Bring to a boil, then remove from heat and stir in the katsuobushi. Let the katsuobushi settle, then strain through a fine-mesh strainer lined with paper towels, discarding solids.4 Step 4: For the oyakodon: In a large nonstick skillet over medium heat, add the oil. When hot, add the chicken skin-side down and season with salt. Cook until the skin is brown and crisp, about 6 minutes, then turn. Push the chicken to the sides of the skillet and add the onion to the center. Cook, stirring the onion occasionally, until softened, 3–4 minutes. Stir together the chicken and onion, pour the reserved sauce over the top, and bring to a low boil. Reduce the heat to medium-low.5 Step 5: In a small bowl, crack the eggs and use a fork to prick the yolks (do not beat). Pour the eggs over the chicken and onion mixture, and garnish with the mitsuba leaves and stems. Cover with a tight-fitting lid and cook until the egg whites are set but the yolks are still runny, 4–5 minutes. Using a spatula, divide the oyakodon into four sections.6 Step 6: Divide the rice among four bowls and top each with a section of oyakodon. Serve immediately with sansho on the side.getsaucepan.com/r/79941594-4fbc-4d10-a425-787cd39528d8 · Original: https://www.saveur.com/recipes/oyakodon-chicken-egg-rice-bowl
