POV Oyakodon

hey everyone this is Kenji I'm at home again today we're making a Yahoo Don which is um a Japanese home-cooked dish actually you get it in restaurants - it means parent and child rice bowl and in this case the parent of a child with child refers to chicken and egg so here I've got some chicken thigh you can also do this with chicken breasts I'm making enough for essentially one serving right now which is a pretty common way to make this dish although you can make as many servings as you want all at once well as long as long as long as you have a large enough pan I could do up to say four servings at once or so one chicken thigh per person per serving trim off a little bit of the excess fat and then you want to slice it what I do is I kind of split this piece here with a little side off slice it at kind of an angle you can also just dice it if you want but slicing it works a little bit faster and what's great about this dish actually is that it's super super fast it takes about five minutes or maybe ten minutes start to finish I'm sorry but you know if you start a bowl of if you start a pot of rice cooking by the time the rice is done you're done with the chicken as well although in this case I have actually already precooked the right and some precooked rice that I just reheated and stuck into a bowl so cut slightly at an angle to get a nice nice sort of flat these flat even pieces if you cut it in dice that works too it just takes a little bit longer for the chicken to cook through and against the grain so you can see the chicken the grain in here runs this way and you want to cut perpendicular to that grain so that your your pieces come out more tender because you're shortening sort of the length of each of those muscle fibers all right where you get our chicken I got my separate chicken board here I'm gonna go wash my no I'm not gonna wash my hands in them first of all put the chicken right in here this is a weld-on pan is specifically made for this you don't need to use this pan you can use like a small skillet if you're making this for two people like an 8 inch skillet is about right if you're making it for 4 go for with a 10-inch skillet I use this small one for single serving oh this little pot pot here is called as hon I made um it's a Turkish tin copper and tin pot um I made uh this morning I made some Amendment which maybe I'll do a video for at some point it's one of my favorite breakfasts ever it's like sort of the Turkish version of shakshuka maybe shakshuka is the middle-eastern version of minimun anyhow they're both delicious things oh and here's it some Turkish bread I made that went with it no need bread I can show you how to do that too I should have shown I should have just taken the video then huh alright so I got these um Tokyo Negi which are just a specific kind of County there's kind of sort of somewhere between a scallion and a leek I'm just using these because I have them you could also use regular old onion in this dish actually you know what maybe I'll save this for the garnish and I'll use regular old onion for the for the actual simmering step get your onion peel it yeah that's probably enough right there okay so that's all going in this pot pan I should say and then what we're gonna make is some sauce so the sauce is a very classic Japanese flavors of dashi which is a a bonito and kombu stock I didn't to meet bonito and sea kelp stock but I'm gonna use this uh powdered dashi which is I would say what I use like 90% of the time unless I'm doing something where it's really important to have excellent dashi the powdered stuff works great for well great for any kind of simmer dish like this if I was making something like miso soup which is like really dashi based then I would probably make my own dashi from scratch their little teaspoon mmm what do I need some soy sauce this is soup coochie soy sauce some light soy sauce which is a little bit saltier and sort of sharper in flavor than show you or dark soy sauce but you can use either couple teaspoons of that need a little sake you don't need the fancy stuff here I get these big bottles were cooking with either shochiku buy or ozeki you just need a sort of dry sake these ones are fine for cooking with I wouldn't really drink these ones I mean they're not too bad for drinking either a couple tablespoons of that that's gonna go right in here oops I should have dissolved that first but it doesn't really matter it's all gonna all dissolve as it cooks anyway [Music] grab a little sugar - all right now this it's gonna go on a burner it's gonna simmer overfilled it a little bit so you couldn't you can take that dashi the the Honda the powder that is and combine it with water first which is uh how you would normally make it but I actually like my buckled on with a little bit of a extra sock a kick to it so I just added a little bit more sake than you normally would in a recipe like this if you have Niren which is a a sort of sweet Japanese rice wine you can also add some of that here but by no means necessary alright well let that come to a simmer with a little lid on it this look has a little hole to allow for steam to escape okay look out we got these ingredients so we put this sear that after later I'm gonna make myself some tell pissed so Kay Kalfas is this Japanese yogurt drink it's the most popular drink and most popular soft drink in Japan I grew up drinking this stuff when I was a kid it was called cow piss see ALP is in Japanese you'll call it cut a piece it but they eventually realized so my dad used to call it cow piss and so I think the company that makes it eventually realize that sales were and it hindered in the US because it sounded too much like cow piss so they changed it to cal pico at least that's the story I heard but it's kind of a yogurt II joerger to drink it comes in a concentrate also good with soda water makes good cocktails too alright we got the chicken part now we're gonna do the egg part making a bowl you know what I'm gonna we're gonna do an extra yolk later when do just a tiny splash of soy sauce in here so you could just season it with salt but I like to season it with a little bit of soy sauce and actually I use a little bit of a dashi powder to beat it doesn't have to be very thoroughly beaten just a very light beating no that's but this mix in some of the scallions there too sorry that Tokyo niggy all right we got our parent simmering over here and we got our child in the bowl over there and you can see this chicken is like it's like basically halfway done already still if you were a little raw bits going but it's it's almost done I'll just take another minute or two very quick very healthy dish there's you know no added fat you can do a chicken breast if you want if you want to go low-fat and know people are gonna hurt you about whether fat is bad for your not I don't really care it's very easy it's very delicious it has a sort of really classic Japanese flavors of dashi soy sauce sake and sugar I'm so sweet and savory that's a you know so many Japanese dishes are based on that those combinations of ingredients say I don't know dipping noodles like Somen dipping noodles will be made with a with a broth it's very similar tempura tempura dipping sauce is very similar dishes like dieudonné which is sliced beef with onions very similar dish to this youth on sliced beef with onions simmered in a similar sauce just tons of Japanese food that uses those flavors what's also really good is a pumpkin that's simmered with dashi and mirin and sake and soy sauce in fact almost anything that you can that you can find that simmer about if you simmer it and dashi mirin sake and soy sauce it's going to be delicious I just took at the Michael the UM the eggs that you get with your ramen bowl those are marinated in a mixture of sake soy sauce dashi and sugar sukiyaki is soy sauce dashi sake sugar shabu-shabu you would probably dip it into soy sauce sake dashi sugar or sesame base sauce all right got 30 more seconds and that chicken is cooked let me actually taste it incidentally if yours if your broth is simmering like this you can dip your and your chicken is cooked on the outside you can dip your spoon in here and taste it for seasoning you don't have to worry about like Salmonella or bacteria in case like cases like this if it's simmering it's a good indication that you know it's at least like 185 290 degrees and at that temperature Salmonella so at 165 degrees Salmonella goes through a 7 log reduction that's um so for every hundred thousand bacterium bacteria that are in your food at 165 degrees for every hundred thousand bacteria that are in your food only one will remain after less than two seconds at that temperature so at 185 degrees it's even faster and even more of the bacteria are killed we won't kill bacterial spores but you don't have to worry about those right now because we're not gonna let them we're not gonna let them multiply later on so you can taste anything that's simmering like this you can taste it without real any kind of real risk to your health all right meanwhile I got my rice in my bowl this price I had cooked from before I just reheated it in the microwave which is the best way I know to reheat rice covered in the microwave rice also you can freeze it actually put it in a bag push out all the air freeze it and then you can thought thought directly in the microwave and it comes out really good so I usually make extra rice whenever I'm boiling a pot of rice this is done so we got our egg here and we're just going to you get one more quick little stir I'll pour it right over the top now you can let this cook as much or as little as you want but typically you have the egg pretty runny so I'm going to cover that let it cook for just about mmm 15 30 seconds I'm in the meantime raw chicken on it meantime I'm going to separate out an egg yolk extra yolk I'm gonna mess you bad planning let's keep that guy there for now and this is done all right yeah I just so you can see that egg is still a little bit runny which is what we want I get all this together there man I'm going to make a tiny little well here I'm gonna pop in this extra yolk who's already broken but that's alright it's all gonna taste the same I'm not too squeamish about raw eggs by the way I know some people are so if you are don't you know you can cook your eggs a little harder you don't have to put the extra yolk in there I like it this way and eggs these days are pretty remarkably safe this is a little sashimi togarashi which is um a Japanese seven spice blend so it's got I don't know what all the spices are a couple types of chilies black sesame orange peel I think it's got coriander seeds in there too anyhow this is the dish it's um oh yeah hold on parent and child rice bowl it's a chicken an egg simmered with dashi soy sauce mirin and sugar all over rice with some onions in there too hmm what's really nice is the um the rice underneath kind of absorbs you know it's not like super wet it's not like soupy but there's a little bit of liquid left in there that's just sort of barely bound by that egg and so the rice kinda just starts to absorb that so you can still pick it up the chopsticks but it gets a ton of flavor in there all right shall be you've been patient sit good girl all right and see you later see you tomorrow

Channel: J. Kenji López-Alt

Views: 722,678

Rating: 4.9498868 out of 5

Keywords:

Id: NcXzpCqKdUA

Length: 15min 3sec (903 seconds)

Published: Sun Apr 12 2020