Oyakodon with Leftover Ramen Egg Marinade

Ingredients

• 2 oz Tamari (For the leftover marinade; use only recently used, properly refrigerated marinade.)
• 2 oz Mirin (For the leftover marinade.)
• 6 oz Water (For the leftover marinade.)
• 4 Boneless, skinless chicken thighs (Cubed; optional sake soaking is mentioned but no amount or soaking method is provided.)
• 1 Yellow onion (Small; sliced.)
• 3 Eggs (Lightly beaten.)
• 4 Scallion bottoms
• Ginger (One knob; no weight specified.)
• 2 Garlic (Cloves.)
• 1 tsp Maple syrup
• 0.333 tsp Instant Hondashi (Or chicken bouillon.)
• Chicken bouillon (Alternative to instant Hondashi; no amount specified.)
• Cooked rice (Serve the oyakodon over steamed rice; amount not specified.)
• Shichimi togarashi (For garnish; chilli flakes are suggested as an alternative. Amount not specified.)
• Scallion tops (For garnish; amount not specified.)
• Sake (Optional, for soaking the chicken; no amount or soaking method specified.)

Steps

1. 1

   Strain the leftover marinade into a pot to remove any bits. Bring it to a boil, then skim off the foam that forms on the surface.

2. 2

   Add the scallion bottoms, ginger, garlic, maple syrup, and instant Hondashi (or chicken bouillon) to the pot.

3. 3

   Add the sliced onion. Gently simmer until it becomes soft and translucent, keeping the aromatics to one side of the pot so they are easy to remove later.

4. 4

   Add the cubed chicken thighs and gently poach them. Turn the pieces occasionally if they are not submerged.

5. 5

   When the chicken is almost cooked through, remove the aromatics from the pot.

6. 6

   Pour the lightly beaten eggs evenly over the chicken and sauce. Cover the pot and gently steam until the eggs are set and the chicken is fully cooked through.

7. 7

   Serve over steamed rice. Garnish with shichimi togarashi (or chilli flakes) and scallion tops.

Notes

Food safety: use only recently used, properly refrigerated marinade; refrigerate promptly and do not reuse marinade left out for more than 2 hours. The source advises finishing ramen eggs within about 2 days and keeping them refrigerated at 4°C (40°F) or below. Salt alone does not preserve the marinade, and boiling may not destroy toxins formed through improper storage; when in doubt, throw it out. Rice quantity and optional sake amount are not specified.

Nutrition per serving

• main
• Japanese
• comfort food
• stovetop
• poached
• rice bowl