Quick Oyakodon Made with Leftover Fried Chicken
Quick Oyakodon Made with Leftover Fried Chicken
[Oyakodon] A Delicious Oyakodon Recipe Using Leftover Fried Chicken
We had fried chicken yesterday! After enjoying plenty of it, I decided to transform the leftovers into Oyakodon today. This simple recipe can be made in just 10-15 minutes and tastes absolutely fantastic. It’s a wonderful way to give leftover chicken a delicious new life.
Oyakodon Main Ingredients- 4 pieces of leftover fried chicken
- 1.5 cups (approx. 300ml) Dashi broth (anchovy, kelp, katsuobushi)
- 2 fresh eggs
- A pinch of salt
- About 5cm of green onion or scallion
- 2 Tbsp granulated sugar
- 4 Tbsp soy sauce
- A pinch of salt for final seasoning
- 2 bowls of hot cooked rice
- A dash of pepper (to taste)
Basic Broth Ingredients (Anchovy, Kelp, Katsuobushi)- 1 Tbsp dried anchovies (gutted)
- 1 piece of dried kelp (approx. 5x5cm)
- 1/3 fistful of katsuobushi (bonito flakes, approx. 3-5g)
- 1 Tbsp dried anchovies (gutted)
- 1 piece of dried kelp (approx. 5x5cm)
- 1/3 fistful of katsuobushi (bonito flakes, approx. 3-5g)
Cooking Instructions
Step 1
First, let’s make the dashi broth that will give the Oyakodon its wonderful flavor. In a dry pot, lightly toast the dried anchovies over low heat until they release a fragrant aroma, being careful not to burn them. Once toasted, add the water and the piece of kelp. When the water comes to a boil, remove the kelp immediately. Turn off the heat, then add the katsuobushi. Cover and let it steep for about 5-10 minutes to allow the rich flavor of the katsuobushi to infuse into the broth.
Step 2
Strain the broth, removing all the solids (anchovies and katsuobushi). To the clear broth, add 2 tablespoons of sugar, 4 tablespoons of soy sauce, and a tiny pinch of salt for final seasoning. Stir well to combine. Taste and adjust the amount of soy sauce or sugar according to your preference.
Step 3
Now, it’s time to reheat the leftover fried chicken to perfection. Do not add any oil to the frying pan. Place the chicken pieces in the pan over low heat. Gently cook each side for about 5-7 minutes. This method will reheat the chicken, making it crispy on the outside and moist on the inside, without making it soggy. Once heated through, turn off the heat but leave the chicken in the pan on the stovetop; the residual heat will make it even crispier.
Step 4
While the chicken is reheating, prepare your serving bowls by adding the hot cooked rice.
Step 5
Crack the two fresh eggs into a bowl. Season them with a tiny pinch of salt and a dash of pepper, just enough to complement the broth’s seasoning.
Step 6
Using chopsticks or a whisk, lightly beat the eggs. You want to slightly mix the yolks and whites, rather than creating a completely smooth mixture. This will result in a softer, more tender texture when cooked.
Step 7
Return the seasoned broth to low heat and bring it to a gentle simmer. Slowly pour the lightly beaten egg mixture into the simmering broth, starting from the edges. As the egg begins to set around the edges, immediately turn off the heat and cover the pot. Let it steam for about 5 minutes. When you open the lid, you’ll find the egg cooked to a wonderfully soft and tender consistency.
Step 8
While the egg is cooking, cut the reheated chicken into bite-sized pieces. You can remove the bones if you prefer, or leave them in if you like.
Step 9
Finely chop the green onions or scallions to use as a garnish. This will add both color and a fresh aroma to the dish.
Step 10
Finally, assemble your Oyakodon! Place the cut chicken pieces over the rice in the bowl. Gently spoon the soft-cooked egg mixture over the chicken. Sprinkle the chopped green onions on top as a garnish. Your quick and delicious Oyakodon made from leftover fried chicken is now ready to be enjoyed!
