Ginseng Oyakodon: A Nourishing Twist on a Classic
Ginseng Oyakodon: A Nourishing Twist on a Classic
Oyakodon with Ginseng: Experience the Original Flavor of Ginseng in this Comforting Dish
This innovative dish is a delightful fusion of Oyakodon, a beloved Japanese comfort food, and the natural essence of Korean ginseng. We aimed to explore how the distinct flavor of ginseng could complement the savory-sweet profile of Oyakodon, resulting in a unique and wholesome culinary experience. The subtle aroma and earthy notes of ginseng are beautifully integrated, creating a dish that is both comforting and subtly invigorating.
Main Ingredients- 150g Boneless Chicken Thigh
- 1 Fresh Egg
- 1 Korean Ginseng Root (thoroughly washed)
- 150g Cooked Rice (warm)
- 1/2 Medium Onion
- 5cm Segment of Green Onion (scallion)
Oyakodon Sauce- 4 Tbsp Simmering Soy Sauce (for Japanese simmered dishes)
- 150cc Water
- 4 Tbsp Sugar
- 1 Tbsp Mirin (sweet rice wine)
- 1/2 tsp Black Pepper
- 1 Pinch Sesame Seeds
- 1 Pinch Finely Chopped Green Onion (for garnish)
- 1 Pinch Salt
- 4 Tbsp Simmering Soy Sauce (for Japanese simmered dishes)
- 150cc Water
- 4 Tbsp Sugar
- 1 Tbsp Mirin (sweet rice wine)
- 1/2 tsp Black Pepper
- 1 Pinch Sesame Seeds
- 1 Pinch Finely Chopped Green Onion (for garnish)
- 1 Pinch Salt
Cooking Instructions
Step 1
Begin by preparing all your ingredients and vegetables. Have your fresh chicken, egg, thoroughly washed ginseng, warm rice, and thinly sliced onion ready.
Step 2
Cut the boneless chicken thigh into bite-sized, 2-3 cm cubes. Slice the green onion into thin rounds and thinly slice the onion lengthwise into strips. Preparing the ingredients this way ensures a tender and enjoyable texture after cooking.
Step 3
Ginseng is the star ingredient that elevates this dish. First, cut one ginseng root into 4-5 cm lengths, then finely mince it using the back of your knife. Separately, cut the ginseng root into longer pieces or your desired shape to showcase its unique form. This preparation allows you to enjoy both the aromatic minced ginseng and the textural contrast of the root pieces.
Step 4
Heat a little oil in a frying pan over medium-high heat. Add the prepared chicken pieces and season with black pepper. Stir-fry until the chicken is lightly browned. Pour in about 1/4 of the pre-mixed sauce ingredients (1 Tbsp soy sauce, 37.5cc water, 1 Tbsp sugar, 0.25 Tbsp mirin) and let it simmer until the chicken is cooked through and coated in a glossy glaze. This step ensures the chicken becomes tender and flavorful.
Step 5
In a separate lightly oiled pan over medium heat, add the finely minced ginseng. Sprinkle with a pinch of salt and sauté until lightly golden. Once the minced ginseng is cooked, add the prepared ginseng root pieces to the same pan and pan-fry until they develop a nice color and aroma. The fragrant scent released during this process will surely whet your appetite.
Step 6
Now, let’s create the base for your Oyakodon. In a heated pan without oil, add the sliced onions and sauté them until they turn golden brown and sweet. Once the onions are softened and caramelized, add the remaining sauce ingredients (3 Tbsp soy sauce, 112.5cc water, 3 Tbsp sugar, 0.75 Tbsp mirin) and bring to a simmer. Let the sauce reduce slightly. Finally, lightly beat the egg in a small bowl and gently pour it over the simmering onions and sauce. Let the egg cook until it’s semi-set, then gently swirl it into the mixture. The soft, custardy egg will add a wonderful texture.
Step 7
Serve the warm rice in a bowl. Arrange the cooked chicken pieces attractively over the rice. On the side, spoon the saucy mixture of egg and onions. Finally, place the pan-fried ginseng root pieces and minced ginseng artfully on top. Garnish with finely chopped green onions and a sprinkle of sesame seeds for a beautiful and healthy presentation. Enjoy your delicious Ginseng Oyakodon, a perfect harmony of flavors and textures!
