Japon Tavuklu Pilavı: Oyakodon | Evde Çok Kolay (But Daha Lezzetli)

In this episode, we're making Oyakodon (親子丼): chicken cooked in donburi sauce, served over rice, and topped with an egg. The name Oyakodon comes from this: chicken (parent) + egg (child). Why chicken thighs? Thighs are a bit fattier; therefore, they are more flavorful. You can make it skinless if you prefer, but as a chef, I recommend thighs. Donburi sauce ratio (chef's measurements): 3 ladles of water 1 ladle of mirin 1 ladle of soy sauce 1 teaspoon of hondashi (optional) If you don't have mirin, you can balance it with a little sugar; adjust the taste to your own preference. Enjoy! 🙏 00:00 What is Oyakodon? (Parent & Child) 00:40 Why do we use chicken thighs? 01:00 Chicken cutting and portioning 03:00 Preparing onions and eggs 03:20 Donburi sauce (3-1-1) + hondashi 04:30 Cooking chicken in onion sauce 06:00 Covering with egg (“Oya-ko” moment) 06:30 Serving over rice (donburi) 06:50 Result & Bon Appetit Please don't forget to subscribe and turn on notifications. 👉🏻   / @hori_do   Instagram 👉🏻   / horikoshi.s   ITSUMI 👉🏻   / itsumijapon   #HoriDo #ShunichiHorikoshi #JapaneseCuisine #JapaneseFood