This month, I decided to show you my take on a quick, delicious popular Japanese dish. This recipe requires minimal dishes, little time over a hot stove, and only about 10 min (if all of your ingredients are prepared).
My twist on oyakodon is that I add gochujang. Yes, a Korean seasoning paste that is like spicy miso paste. Trust me. This works. SO WELL. It is super good.
And don’t worry, it is not spicy! Only the most sensitive of tongues will think it is a little spicy. The combination of the salty soy sauce, sweet sugar, and spicy gochujang creates a well-balanced dish full of umami.
100g chicken (breast or thigh)
1/4 small onion
2 tsp soy sauce
1 tsp mirin
1/2 tsp sugar
1 tsp gochujang
- Slice the onion and cut the chicken into bite-sized pieces.
- Put a splash of oil (I just fried the chicken skin in a dry pan to get the fat from it) into the pan as it heats.
- Add in the onions and chicken.
- Cook until chicken is almost done.
- Add the bolded ingredients for the sauce.
- Mix well and continue cooking until the sauce has thickened a bit and the chicken is cooked through.
- Beat the egg and pour it evenly around the pan.
- Once the egg is cooked (you want the egg to be about halfway cooked. Mostly cooked through but still soft) pour the mixture over a bowl of hot rice
- Top with shredded or crumbled nori if you’d like.
Note: I suggest you use gochujang that comes in containers like this and not this one because the second one’s main ingredient is sugar (corn syrup? or something) whereas the one in the red container is imported (or at least much much closer to the original) meaning that it is more spicy and you have more control over the amount of sugar.