what's up everybody. I'm MASA!

這次我想要跟大家分享一下~

This time I would like to show you how to make a delicious Japanese dish!

很好吃的日本料理~他叫Oyakodon!

It's called "Oyako Don"

就是親子丼~那做法其實很簡單!

It's very easy to make and doesn't require any special tools or hard-to-find Japanese materials.

也不需要很多道具!或著是附加的材料~就很簡單就可以做得出來了!

Ok then! Let's get started~!!

那我們就開始做!

slice 1/8 onion

好~那這個蔥的部份，我要白色跟綠色的部份分開用!

Here's a stalk of green onion

那它放在冰水裡面就會捲起來~所以就放一下下就好了!

I'll be using white part and geen part separately.

通常我們就直接切成小塊~

: slice the white part diagonally.

然後就準備那個湯汁裡面一起煮~

: cut the green part in short length.

那這次我先把雞肉先皮的部位，煎到金黃色~香香的樣子!

: insert the tip of the knife so it can become a sheet of green onion.

這樣子的話雞肉的香味~

: lay all the green onion flat and stack them.

都可以拉出來~也可以去掉雞肉的腥味!

: Now you can shred them~!

皮的這一面往下~放進去!手要小心喔!!

: put into iced water

那雞肉放進去~慢慢煎到皮的部位金黃色的樣子!

when it's soaked in chilly water, it turns into curly shape!

另外一面不用煎~等一下我們要醬汁裡面煮熟!

This is what we call "Shiraga Negi" It's usually found as a ramen topping!

那現在這個目標是~只要皮的部份變的酥酥脆脆的!

1 boneless skin-on chicken thigh

像這樣就可以了!

: cut open the thick part of the meat, so the whole piece can be cooked at the evenly.

煸出來的那個油~剛好這樣煎起來就可以去掉多餘的油份!

: cut tendons by tapping with the tip of the knife.

皮這一面往下放~放下去呦~

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~ this way you can prevent from curling while cooking!

如果從上面切的話~就不好切!就大家聽到這個脆脆的聲音!

usually we cut chicken into small pieces,

稍微撥平一點~

and then directly put into the prepared soup and cook.

這邊有日式高湯，醬油跟味霖~

this time I'm going to sear the chicken skin until golden.

這個可以參考的比例是

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~ this way you can enjoy super aromatic chicken!

高湯是4，然後醬油跟味霖是1:1~就是4:1:1

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~ and you can also remove unwanted poultry smell!

那準備的高湯，我準備80CC的高湯~

: turn on medium heat

那這邊的醬油跟味霖都是20CC.20CC

Make sure to put the chicken with "skin side facing down"

這樣的話katsudon~就是那個炸豬排~然後做那個丼飯~

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~ watch the pan! you may want to use tongs..

也是可以用這個比例!

After placing the chicken, take your time, make sure it turns crispy golden brown!

所就加醬油跟味霖~這樣子攪一攪~這樣就完成啦!

At this point you can smell nice crispy chicken aroma!

好~現在差不多了!這個雞腿肉放進去的時候皮是往上面!

You don't need cook the other side. It'll be cooked through when added in the soup later.

就這樣放進去!

this cooking process is only to sear the chicken skin golden brown.

現在差不多了!兩顆蛋~如果要做成漂亮好吃的親子丼的話~

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~ Good thing about pre-cooking chicken skin is that you can also get rid of excess fat!

我建議用兩顆蛋!

Place the chicken with skin side facing down

然後這個雞蛋~攪拌時候，不要攪拌太多次!

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~ If you try to cut from the chicken skin, it will break apart the meat.

你可以有一些蛋黃跟蛋白的部份~一下下就好!

: slice the chicken diagonally so it can be cooked quickly.

大概醬子~還是會有一些蛋黃跟帶白的部份~這樣就可以了!

[ Preparing Donburi Soup ]

分兩次放在這個鍋子裡面!第一次加進去~

This is Dashi/Japanese fish stock

我用這個筷子~慢慢淋上去!

also soy sauce and mirin

那這個蛋~通常蛋白的部份比較重，所以它會先下來~

there's a ratio you can refer to when you are making Don buri soup.

所以沒關西~你先把那個蛋白放下去!

you can combine the soup with the ratio of...

蛋黃平均散開~

... 4 parts of Dashi to 1 part of soy sauce and 1 part of mirin

ok~現在煮到差不多啦!

[dashi 4 : soy sauce 1: mirin 1] 80ml dashi : 20ml soy sauce : 20ml Mirin

這樣好吃的親子丼~完成啦!

(๑˃̵ᴗ˂̵)و✧~MASA's Cooking Tips~ using this ratio, you can make not only Oyako don, also Katsu don and many other Donburi dishes!

很燙!很好吃~

here goes in soy sauce and mirin. and mix well..

有煎過雞皮的部份真的很香!蛋滑嫩的口感~非常好吃!

now you have Donburi soup ready!!

然後做法真的很簡單~所以大家可以試試看喔!謝謝~

: Add Donburi soup into a fry pan.

bring to a boil on medium heat.

: add the onion and white part of green onion.

keep simmering until the onion softens on low heat.

OK! it's almost ready!

make sure the chicken goes in with skin side "facing up"

allow raw part of the meat to make full contact to the soup.

: keep simmering for 2~3minutes

Ok! it's ready!

I got two eggs!

if you want to make silky smooth Donburi, it's best to use two eggs!

this is only a suggestion, you can still use only one egg though... ; p

when you mixing eggs, try not to mix too much.

you can leave some yolk and egg white not fully blended

this way you can enjoy different egg texture~!

as you can see, there some egg white not breaking apart

you can add egg mixture about half amount at the time

use chopsticks to control the flow. allow the egg to spread evenly

because egg white is heavier than yolk,

egg white goes in first.

wait until the egg sets

now you can evenly add the rest of the egg which is mostly yolk.

Keep simmering until the way you like!

if you like it well done, cover the pan and cook for 1~2 minutes

if you like half way cooked, no need to cover the pan.

if you like half way cooked, no need to cover the pan. *just make sure your eggs are fresh and safe to eat raw!

OK! Now it's ready to serve!

decorate with shredded green onion

sprinkle some nanami powder also shredded nori

now you have super delicious Oyako don ready~!

Itadakimasu/いただきます

the rice underneath is super hot, be careful~! (￣д￣;)

pretty good!

because the chicken skin's seared, it gives very nice aromatic flavor.

and egg is super silky smooth!

it's very easy to make.

you can definitely give it try~!

thanks for watching~!!