Hello everyone, I’m MASA
Today I’m going to share a teaching video
in a way a bit different from usual
That is, creating a scene as |
if we’re in a cooking class together |
Due to COVID-19, it’s not that convenient to go outside |
Thus, I’d like to teach an easy |
cooking lesson via internet~! (๑>◡<)و |
While teaching, I may talk or explain more |
than my usual videos
If you’re not used to this
you can skip the explanation part |
and just focus on how I cook the dish |
Today I’m going to teach
(JP) Oyako don
Oyako don, special version! |
I once introduce the recipe before |
Today’s recipe is seasoned in a different flavor
and it’s much easier than the previous one
So today I’m going to use two cameras to record this video
One is for talking and explanation
The other is for the preparation and cooking process
Alright, let’s get started
Let me cut the onion in slices first
sliced onion is ready
Small rings of scallion, which I already prepared
And the main ingredient of today is chicken
Cut into small pieces
I’d suggest to cut the chicken into smaller pieces
not too big
because I’m going to make a donburi and
(the chicken)will be put on top of the steamed rice
If the size is too large
It’s not that easy to take it out from the bowl
with a pair of chopsticks
So, I usually cut into the size like this one
Alright, next step, the sauce
Here I have dashi
For the recipe of this dashi,
you may check out the link in the upper right corner
Next step, the preparation of egg
Normally, I will use two eggs to create multiple textures
If you don’t eat egg that much
you can of course use just one egg
Let me add in the eggs
First one
Second one
Stir them a bit
When whisking the egg there is no need to over mix them
Just make sure the egg white and egg yolk are slightly mixed
Even if you have some unmixed parts in the bowl
after heating up, they help create
better taste texture-wise (๑´ڡ`๑)b
Ok, now is the step of heating up
This time, I prepare a smaller frying-pan
Like this size
Now, pour in a little bit of oil
Then, turn to medium heat
This time I’m going to fry the chicken skin until golden brown
so, while pre-heating the pan,
you can place all the chicken skin-side-down in advance
By doing so, it’s more convenient
for you to add chicken in the pan later on
Ok, we can now place in the chicken
Remember, skin-side-down
Ok, good
I’d recommend to turn to medium heat
to gradually pan-fry the chicken
There is no need to use high heat to speed it up
Just take it slow
You can move chicken pieces to one side of the pan
and use the edge space to cook onion
You can move the pan a bit
You see, the heat is right here
You can move the onion side above the heat
Stir-fry the onion to translucent
When seeing the sides of chicken turn white,
you may flip them over
For the skin side, you can fry it slowly until the surface is crispy
and the aroma is released
For the other side, you can just fry it for a short period of time
Ok, let me check the color
Beautiful
Its color is beautiful
We may flip them all over now
Beautiful golden brown
Fry until the other side is colored,
you may mix the chicken with onion
Today I’m aiming at making a curry flavor Oyako don
So, I have prepared curry powder
We may put it in now
A reminder here is that curry powder gets burnt easily
Thus, mind the gas. Small heat is recommended
The timing of adding curry powder is
during stir-frying process
It helps release the fragrance from the spice
giving rich aroma to the dish (๑•̀ㅂ•́)و✧
So, stir-fry them a bit
Now I’m going to pour in the sauce
At this moment, the chicken is already cooked
All we need to do next is to add in egg
and the content of this pan on top of the steamed rice
So this moment, make sure you have
a bowl of steamed rice at hand
So I’m going to get that prepared
be right back！
Here is a bowl of steamed rice
Let me set it aside first and keep it warm
Then, adding egg mixture
I will pour in the egg in two times
The first time, cook the egg until well-done
To do so, you’ll need a lid or
a sheet of tin foil paper to cover the pan up
For the second time,
I’ll cook the egg until half-done
Now, pour in the egg for the first time
Pour in about half of the amount
about the amount of 1 egg
Take it slow
Drizzle the egg evenly in the pan
It’s nearly half of the cup
cover the lid first
Still recording, right?
gotta make sure that
Because here is just me
NEVER, EVER, FORGET to turn on one of the cameras
If one is on while the other one is off……
I have to redo it all over again
(Have this terrible experience before…)
So, I have to check the cameras are running from time to time
I suppose it will be cooked real quick
Let’s take a look
If you find some parts undercooked,
you may separate them a bit
Actually, it’s almost done
Ok, pour in the egg for the second time
Remember to check the size of the pan,
which be similar to the bowl
Well, it seems that we have more ingredients than expected
It’s fine, we can still give it a try
Ok, now, add the second layer of egg mixture
You may use chopsticks to help
drizzle the egg evenly in a thin, steady stream
What a beautiful yellow surface
For the second time, no need to cover the lid
Just cook until the doneness you like
then you can turn off the heat
Look at this half-done, running egg!
This is my favorite doneness
Now we can turn off the heat
and pour it on top of the bowl
Pour the cooked ingredients into the bowl to cover the rice
For those ingredients slipping away,
save them quickly by taste-eating them first (laugh)
lastly, sprinkle some scallion
Ok, here is a bowl of
(JP) Kare fumi no oyako don Curry Oyako don
Ok, let me try it first
While it’s still hot
Today, no need to sit down
Let’s dig in right away
Smells so great
When tasting the slipped-away ingredients just now,
I already know the flavor is perfect
Now, let me take a bite with chicken and egg
(JP) Dewa Itadakimasu
When eating Oyako don, what we like about are
the aroma of the crispy chicken skin and the running egg
Besides, the steamed rice absorbs lots of sauce
which makes this combination a perfect match
On top of the special spice, curry powder
It’s an amazing seasoning here
It helps add another layer of spice fragrance
Yet, it won’t make you feel like you’re eating curry rice.
It’s still Oyako don
So delicious
This really can be put on a restaurant menu
Ok, today’s video shooting method is a bit different
from usual videos
I don’t know if you’re used to this way
But I think it’s an amusing method,
if sharing video like this occasionally
If you’re interested in this recipe,
welcome to make this delicious oyako don
SPECIAL THANKS TO Amy Chou