Finally tried this today, loved it. I used chicken stock instead of dashi and an entire small onion to suit my tastes (worked really well!) and I'm definitely cooking it again :)
This was soooo amazing!!! The juicy chicken mixed with the sweetness of the mirin and sugar, the kick from the spring onion, and all tied together by a silky-smooth egg... wow!!!
Regularly cook this for whole family. I replace mirin with a tsp of vinegar. Still tastes great. Thank you for such delicious dish! I share this to my sister, and she also start making this for her family. We're all love it ❤️
I made this today and it turned out incredibly! It tastes amazing and it is surprisingly easy to make. Can most definately recommend making it. Found Mirin and Dashi powder at a local chinese store.
I love Oyakodon and this recipe is a very, very good one. And so simple! Not mixing the egg to much was a great advice, I did that wrong up until now. :D I often take Chicken Breast instead of the thigh (it's cheaper and I love the little "dryness", haha xD). Or sometimes Beef for a Tanidon-like dish. Thanks for the Video! ^^
There are two types of people watching this video: 1 - The ones who cared about the dish 2 - the cultured gentlemen who recognized the "Oyokodon" tag. the dish is great btw cant wait to try
I tried this and substituted the dashi stock with anchovy stock and mirin with vinegar and it tastes amazing. Tasted like the one i had in sushi zanmai (malaysia)
The amount of people that say this is hilarious. "I cooked your recipe today, but I changed this, this and this!" Though it may of tasted nice. Your substitutes were too far off the original ingredients. You cooked a different recipe.
I just watched ALL of the recipes for this dish, and yours was DEFINITELY the best, and the easiest. To make it even faster (especially for a bachelor like me), I simply used Ebara Sukiyaki Sauce for the base, saving me even more time, while making a dish with the same consistency every time. Thank you for this marvelous recipe!!
@@titiung 100 years ago? You mean when whole Asia (actually whole world) was dying from war, hunger and where population was barely surviving? Makes sense that diabete was rare back then
@@meloaiasia Yea people do not really understand the food revolutions that have happened in the last 100 years. Its amazing that we have come from 90% producing food to something like 10%.
This is the type of TH-cam channel that I need. I watch this video, I like it, and subscribe to this channel. Please share more, and more and mooore Japanese recipes.
Thank you Chef Dai. Looks so easy the way you make it and delicious too. It gives me the courage to try and.make it for my grandson who loves Japanese food.
This dish remind my lovely trip in Japan few years ago. I was only in Japan for a week and I most have had it 3 times. I love this dish. I’m going to give it a try ! Thank you 🙏
Thanks i finally cooke this after 3 years... I didn't follow the recipe all through because i don't have mirin and soy sauce So i used oyster sauce, lemon grass, ginger, and mushroom stock😅 Tastes good and definitely will make this again🎉
JunsKitchen Thats very kind of you to say so Jun. 😊 Thank you for the kind words. We will definitely continue to upload more videos in the future. We really do enjoy making them so much......
You're very welcome........WOW!!!!! that's the ultimate compliment to you Tim. I could teach 10 people the same recipe and each one will turn out differently......guaranteed!!!! The fact that she finished the entire bowl is down to your skills my friend. Really glad she enjoyed it!!!!
I just made this dish. Came out great. Instructions were easy to follow, flavor was very enjoyable. There is still something missing compared to restaurant oyakodon I have had before. I suspect it is because I used dashi powder instead of making a real dashi broth. But for the effort, amazing result.
It's also part from his knife. Japanese style knives are not rounded like German style knives (the ones that we all know from cooking shows). The flat cutting edge makes it easier to slice rather than the chop.
some people are so ignorant...there are eggs that are supposed to be eaten raw. You can't do that with all eggs, you have to make sure you have the right ones that won't make you sick. Raw eggs on top of food are popular in East Asian countries
@@samarthakur2686 no im actually half Salvadoran and half Chilean. One is central American and the the other is south American. One of my old coworkers iss Malaysian. I guess he either learned from a friend or they have a huge Indian influence.
I had Oyakodon at Sakura, Hilo as a highly recommended dinner THE BEST IN HILO... and I wanted to learn how to do this dish properly! Mahalo to this amazing tutorial from this handsamu chef with a very cool accent... I wanna learn more from him!!!
The name is kinda savage for a food, don't you think? Parent (chicken) bathed in their son's blood (egg) then boil them together. Sorry, just kidding :D
evg129 You're combining the "mother and child" so to speak. Just like a beef hamburger with cheese is not kosher. I can't see it being different for poultry, but perhaps I'm wrong?
Chef, you make it look so simple to make!! 🐔🥚🍚. I have all the ingredients already too, I'll be making this dish for my friends! Thank you and cheers from Lansing, Michigan U.S.A.
I think it would be better if the chicken is stir-fried before adding the liquid. You will get more flavour. Stir-frying the chicken will brown the chicken and add caramelization from the Maillard effect. Once brown, adding the dashi, soy and mirin will deglaze the pan and infuse the liquid with flavour. If you do it as shown in the video, the chicken just boiled in the liquid.
I thought the same but actually the caramelised flavours interfere with the gentle seasoning of the dashi and mirin. A lot of Japanese recipes don't require browning meat for this reason. For example, I made a pork belly noodle dish twice, I fried the meat once with colour and once without. The flavour of the dish was much better without the caramelised pork flavours as it allowed all the seasonings and aromatics to come through. But to each their own.
1Aldreth Exactly, in simpler terms, it would be more like every several generations born would have an small change. Once enough generations pass, the original being would seem very different to what the current generation looks like. That is evolution
This is the first thing I've watched on your channel. Probably will never make this dish because i don't have all the ingredients but im subscribed to your channel now :)
omg this is the best thing ever, british accent with japanese food
mellon colie sounds Australian to me
can't be austrailian. He didn't even say shrimp on the barbie, or kangaroo even once
He might have sneaked in a bit of kiwi in that dish when the cameras weren't rolling. I think we now where he's from.
@@niamhoconnor8986 there is a comment below that is from two years ago.. and it was himself, saying he live in the UK.
@@Taijifufu can clearly hear an English accent.
Finally tried this today, loved it. I used chicken stock instead of dashi and an entire small onion to suit my tastes (worked really well!) and I'm definitely cooking it again :)
How much chicken stock did you use?
CheshireCat Try the same amount that he adds in the video?
I bet that’s delicious but if you can pick up some dashi it’s worth it , gives a delicious slightly smoky and complex umami flavor
Yess. Im using chicken stock too because it's hard to find dashi in my country.
if you find dashi you should really try it, it`s such an unique flavor, kinda smokey and comforting
This was soooo amazing!!! The juicy chicken mixed with the sweetness of the mirin and sugar, the kick from the spring onion, and all tied together by a silky-smooth egg... wow!!!
Made this last night and it was perfect! The proportions were right and the chicken was cooked and tender. Thank you Chef Dai!
Regularly cook this for whole family. I replace mirin with a tsp of vinegar. Still tastes great. Thank you for such delicious dish! I share this to my sister, and she also start making this for her family. We're all love it ❤️
Live in an alcohol-feee house. Every time I hear mirin or sake in a recipe my mind just defaults to rice vinegar.
mirin is expensive here and I do this too, I use vinegar diluted with a little water and sugar 😅
Which came first, the chicken or the egg?
Oyakodon: Doesn't matter.
haha this is funnyyyy
Oyakodon: yes
Now, 2 generations on one bowl :).
Add some Mayonnaise and it's a whole family reunion.XD
@@inisipisTV some long lost members lmao
I didn't know I understood Japanese so well
This is the dub
@@Itsant33 it's a fucking joke
@@adrindazril3913 hope you are joking or else i feel sorry for u....
r/woooooosh
@@johnnyb3433 I hope you're not a joke or else I feel sorry for you
This is the video I used to learn how to make this dish. It’s one of my favorites of all time. Absolutely delicious and so simple to make.
Rose Does Stuff ahhh, thank you so much. Glad you like it......
Just made this dish again, for the tenth time. It is just so easy and comes out so delicious every time. One of my all-time go-to recipes.
I made this today and it turned out incredibly! It tastes amazing and it is surprisingly easy to make. Can most definately recommend making it.
Found Mirin and Dashi powder at a local chinese store.
I love Oyakodon and this recipe is a very, very good one. And so simple!
Not mixing the egg to much was a great advice, I did that wrong up until now. :D
I often take Chicken Breast instead of the thigh (it's cheaper and I love the little "dryness", haha xD). Or sometimes Beef for a Tanidon-like dish.
Thanks for the Video! ^^
I am watching this at 2 am instead of porn
OMG! see a doctor immediately! :-)
You can watch both with split screen!!!
definitely porn
Food porn is the best kind of porn
This is your porn then
best oyakodon recipe on youtube, best japanese comfort food, even more than ramen.
There are two types of people watching this video:
1 - The ones who cared about the dish
2 - the cultured gentlemen who recognized the "Oyokodon" tag.
the dish is great btw cant wait to try
Never once ive been so offended by something i 100% agree
used this recipe twice and the oyakodon turned out fantastic, the flavour is just like what i had in japan!! thank you for the video 💕
I tried this and substituted the dashi stock with anchovy stock and mirin with vinegar and it tastes amazing. Tasted like the one i had in sushi zanmai (malaysia)
Anchovy stock tu buat mcm mane? Just rendam mcm tu je ke?
@@nawwaraqhimullah1002 guna cube ikan bilis and dilute on water. Sebab ada jenis dashi (iriko dashi) is basically stock ikan bilis
@@nawwaraqhimullah1002 guna budu pun okay
@@iahnsr6801 serius la sis? Sebab iolls tak pernah makan budu
The amount of people that say this is hilarious. "I cooked your recipe today, but I changed this, this and this!"
Though it may of tasted nice. Your substitutes were too far off the original ingredients. You cooked a different recipe.
I just watched ALL of the recipes for this dish, and yours was DEFINITELY the best, and the easiest. To make it even faster (especially for a bachelor like me), I simply used Ebara Sukiyaki Sauce for the base, saving me even more time, while making a dish with the same consistency every time. Thank you for this marvelous recipe!!
Tamahide Restaurant in Tokyo is very famous for that - Well done and Thank You Sensei Dai San
My favourite dish when I was travelling in Japan. Probably the best chicken & rice dish in the world! Thanks for sharing
I tried this a few times, and I personally like to reduce the sugar to teaspoon instead of tablespoon.
Some Asian countries do like way too much sugar i find
Same! I add in a tbsp of sake too
@@TheSilverwing999 And that's why diabetes and obesity have increased exponentially in Asia compared to 100 hundred year ago.
@@titiung 100 years ago? You mean when whole Asia (actually whole world) was dying from war, hunger and where population was barely surviving? Makes sense that diabete was rare back then
@@meloaiasia Yea people do not really understand the food revolutions that have happened in the last 100 years. Its amazing that we have come from 90% producing food to something like 10%.
This is the type of TH-cam channel that I need.
I watch this video, I like it, and subscribe to this channel.
Please share more, and more and mooore Japanese recipes.
made this i used chicken broth and was excellent, thanks for this
Thank you Chef Dai. Looks so easy the way you make it and delicious too. It gives me the courage to try and.make it for my grandson who loves Japanese food.
Why am i watching this at 12 pm.... im so fucking hungry now.
ZeroHxC07
You meant 12am? 00:00?
abermin well, technically yes.
ZeroHxC07 lmfao right
ZeroHxC07 what a coincidence, I'm watching this at 12am too, I'm assuming that's what you meant?
ZeroHxC07 ...Same here....
This dish remind my lovely trip in Japan few years ago. I was only in Japan for a week and I most have had it 3 times. I love this dish. I’m going to give it a try ! Thank you 🙏
Just realizing that British accent and Japanese pronunciation just sounds so good
Ive tried 4 different recipes for oyakodon and this one is hands down the best.
Asian food is the best food in the world because it tastes so good.
and very fresh too. :)
Because no other food tastes good....
Matt Chow Also because they are easy to make and require minimal equipment
Matt Chow oh I’m glad you specified that the taste is the reason, because there’s SOOOO many other factors of food.
mexican is my second choice after asian
Thanks i finally cooke this after 3 years...
I didn't follow the recipe all through because i don't have mirin and soy sauce
So i used oyster sauce, lemon grass, ginger, and mushroom stock😅
Tastes good and definitely will make this again🎉
You're the best chef on TH-cam. All the others are too full of themselves. Hello from Arizona.
+seanbravo306214 Cheers mate, that means a lot to us!!!!! Arizona...very very cool!
Greetings from London, England
Chef Dai is the best! Please keep uploading awesome videos!
JunsKitchen Thats very kind of you to say so Jun. 😊 Thank you for the kind words. We will definitely continue to upload more videos in the future. We really do enjoy making them so much......
But does Chef Dai have a Kohaku? He does not...
Gotta check out Fuck thats Delicious and Matty Matheson's stuff then
Made this today and it was perfect. Wish this dude would come back.
this food is very nostalgic to me
I remember when I first eating it in Police station, very delicious
Dead Man
Y da po-po station?
Hey Chef I just made this for dinner and my daughter finished her entire bowl...She never finishes her food. It's a hit thank you!
You're very welcome........WOW!!!!! that's the ultimate compliment to you Tim.
I could teach 10 people the same recipe and each one will turn out differently......guaranteed!!!!
The fact that she finished the entire bowl is down to your skills my friend.
Really glad she enjoyed it!!!!
No I would not give you false hope
on this mournful day.
For the mother and child reunion
is only a motion away.
This dish is very inspirational...
Made this last night for dinner. Turned out exactly as shown in the video. Thanks for sharing!!
3:35 That got dark real quick
Bowl of family 😂
damn right.. human is indeed savage
1:16 so did this
Lol, “rejoice, dear chicken and the unborn.”
This is one of the best mama fowl and baby’s fowl rice bowl I’ve seen on TH-cam. Got some sauce I’m on that rice for sure.
It´s amazing! Thank you!
I like your all humble but delicious Japanese homely food! Those are the best dishes I always order in Japanese restaurants.
great video ,tnx
p.s love your knife , wish i could have one
I just made this dish. Came out great. Instructions were easy to follow, flavor was very enjoyable. There is still something missing compared to restaurant oyakodon I have had before. I suspect it is because I used dashi powder instead of making a real dashi broth. But for the effort, amazing result.
your knife look so nice :) and as always .... I WANNA TRY THIS :"c
one day ...
greatings from switzerland
+maftj lol.....Hi Timo, glad you liked it buddy!!!! Thanks as always!
maftj Another ghoul here xD
Tiasunep ozk ofc :D
maftj Nice meeting you xD
Tiasunep ozk ahha :DD yes nice to meet u :) where are you from ?
I just love to watch him enjoy his meal
I've been binge watching for like 2 hours straight. Love your content, I plan on trying all your recipes hahahaha. Gained a sub here man, keep it up.
+Luis Roca de Togores Conde Thanks so much for the binge session and sub!!!!!
Please do try them out and don't hesitate to ask me anything.
Thank you for your video! It is very tasty and easy. I`ve cooked it today and all my family appreciate it!
yum~now craving for one..
btw am i only the one who thought of 'Diagon alley' when he said 'diagonally'?? haha 😁😄😂
thanks for the recipe, i never thought i would be able to cook something delicious
Cor, I need to practice my cutting a lot to get that type of shred on the spring onion.
A very sharp knife is also required! You can practice all you like, but if your knife isn't properly sharpened then you won't get the slices you like.
It's also part from his knife. Japanese style knives are not rounded like German style knives (the ones that we all know from cooking shows). The flat cutting edge makes it easier to slice rather than the chop.
Parent child rice bowl, sounds wholesome yet sinister at the same time
He’s cute and he can cook😍
I was looking for a different Oyakodon, but this is great as well!
3:37 So oyakodon means a family of chicken in 1 bowl ? And we supposed to eat all of them ??
My mind = blown 0_o
one year late but oya means parent, ko means child and don is short for donburi, which means rice bowl dish.
it means “parent child rice bowl”
Clear and to the point... and yummy! Subscribed.
if you add an additional raw egg yolk at the end it's pretty good too :D
+ケビンレイ（LachesisSyndrom） I agree 😊
\
Hmmm.... I'll try it
yes. for some potential salmonella. yum
some people are so ignorant...there are eggs that are supposed to be eaten raw. You can't do that with all eggs, you have to make sure you have the right ones that won't make you sick. Raw eggs on top of food are popular in East Asian countries
I'd been looking for an authentic oyakodon recipe for a while. This is it. Great recipe and great video. Thanks!
I miss the off menu food my co-workers would make at my old sushi bar job 😢 this was one of my faves aside from anda masala
Anda masala? Are you indian?
@@samarthakur2686 no im actually half Salvadoran and half Chilean. One is central American and the the other is south American. One of my old coworkers iss Malaysian. I guess he either learned from a friend or they have a huge Indian influence.
Ive tried it last night... my husband like it so much...thank you for the recipe.. 😄😄😄
wooooooo chef dai you are my favorite
+heliophilia lol, I like your comment. Thanks a lot as usual
Happy to find this japanese cooking in English explanation
Thank you
this anime got some amazing dubs
This is one of the tastiest chicken dishes I have tasted. And so healthy!
Can I use more than one egg or is that going to ruin it?
I prefer 483 eggs. Preferably ostrich eggs.
I had Oyakodon at Sakura, Hilo as a highly recommended dinner THE BEST IN HILO... and I wanted to learn how to do this dish properly! Mahalo to this amazing tutorial from this handsamu chef with a very cool accent... I wanna learn more from him!!!
Sorry for the late response. Thanks for the lovely message
it is easy only if i could had all those materials!
Made this tonight! Highly recommend this dish! So satisfying!
I will try this simple dish for my children, hoping that the merin will compliment the egg as children will have it.
+betchay ramos I think this dish will be particularly enjoyed by children. Hope they like it!
So easy to make and tasty and love the way he speaks/accent
The name is kinda savage for a food, don't you think? Parent (chicken) bathed in their son's blood (egg) then boil them together.
Sorry, just kidding :D
wow😂
Haha, i thought exactly the same when i first found out about this
Yochanan Maranatha 🤣
Definitely not kosher! :)
U can use duck's egg instead
What an excellent video! Watching you clearly enjoying this dish makes it even more tempting.
This man put old cassette tapes on the top of some noodles lol.
......damn, now that you said that, I can't unsee it. xD
I really enjoy your style of cooking. Great execution but with genuine love.
+pikachhu That's really kind of you to say so.......thanks so much
Do really think chef Dai needs to come back to TH-cam!
Great, clear recipe. This is such wonderful comfort food. I didn't realise I had nearly all the ingredients for it already!
any suggestion to replace dashi Stock and mirin?so that i can make halal version of oyakodon? :'D
There's a halal mirin produced in singapore. I think theres some corn syrup in it.
Eiyla Dikwan use teriyaki sauce, not exactly same, but I try with that sauce
I would suggest using mushroom stock and white wine with some sugar for mirin substitute
Yes I too very much love a mother and a daughter at the same time.
Share some with the cameraman.
They're robots. It's Japan ffs
I'm commenting here as fellow "holding your teacup with toe thumb meme"
This is simply why I love Japanese food. Simple and amazing and healthy
anyone else think the naming of oyakodon is pretty fucked up or is it just me?
dont get me wrong i love this dish and had no problem eating.
Well it's definitely not kosher. XD
why?
evg129 You're combining the "mother and child" so to speak. Just like a beef hamburger with cheese is not kosher. I can't see it being different for poultry, but perhaps I'm wrong?
like when he said oya means parents , ko means kids @3:34 makes me feel like i ate their whole family lol
jeff1204abc your training is now complete
This is one of the few dishes I consider comfort food! Thank you for the great recipe!
Parent-child in a bowl 😂
Chef, you make it look so simple to make!! 🐔🥚🍚. I have all the ingredients already too, I'll be making this dish for my friends! Thank you and cheers from Lansing, Michigan U.S.A.
I think it would be better if the chicken is stir-fried before adding the liquid. You will get more flavour. Stir-frying the chicken will brown the chicken and add caramelization from the Maillard effect. Once brown, adding the dashi, soy and mirin will deglaze the pan and infuse the liquid with flavour. If you do it as shown in the video, the chicken just boiled in the liquid.
Go back to your own channel Babish
I thought the same but actually the caramelised flavours interfere with the gentle seasoning of the dashi and mirin. A lot of Japanese recipes don't require browning meat for this reason. For example, I made a pork belly noodle dish twice, I fried the meat once with colour and once without. The flavour of the dish was much better without the caramelised pork flavours as it allowed all the seasonings and aromatics to come through. But to each their own.
I tried several times to make this domburi,but the results were so so. With your recipe the result is delicious.. thank you so much!!!😊🤤
Thanks so much Monica. I glad to hear it
What came first - the chicken or the egg ?
the egg came first, as the first real chicken was hatched out of an egg from their biological ancestors. -> egg came first :)
None, because evolution isn't real (sarcasm since it's so hard to detect nowadays)
The egg came from the biological ancestor which was a chicken ! So the chicken came first, I think.
Liverpix dude, biological ancestor means that it is NOT a chicken, but an animal CLOSE to a chicken. in terms of evolution a very crucial difference.
1Aldreth Exactly, in simpler terms, it would be more like every several generations born would have an small change. Once enough generations pass, the original being would seem very different to what the current generation looks like. That is evolution
Thanks for great recipe. I cooked it yesterday. Very tasty.
does he know Firebat?
Dude, what is that song?! It threw me off
Same editor it seems
Healthy and Delicious in one bowl
Lmaoo watch subtitles on 3:16
Lol hhaha
Wow chef! You really did a great job explaining the recipe and process!
put mayo. and you'll got oyakodon plus mago
I'll make this everyday when I get my own place
WOW I totally thought it was a white guy talking and the Asian guy was just doing the cooking the whole time. MIND FUCK ALERT!
Matt Chow Asian's with a British accent have a place in my heart idk y
i actually heard the Japanese accent first and then heard a bit of british and was pleasantly surprised. thats interesting. -
Probably my favorite Japanese dish!
Dude ate all the seaweed in one bite. Japan Neanderthal
Holy crap, I'm very glad that I wasn't the only one who was bothered by this.
david yen best thing about that? you can add some more!
Classy yet simple. I will definitely be trying this. Just need to get me some dashi stock and seaweed.
Now I'm hungry. Rip
Why do you say rip???
HeavensentmeCarlene RIP means "Rest in peace"
nope... RECK in peace lol
This is the first thing I've watched on your channel. Probably will never make this dish because i don't have all the ingredients but im subscribed to your channel now :)
@admiralbulldog omegaLUL
plebs are everywhere .....wtf
lul
LUL
Wtf that 320kg beast
plebs detected
Wow, expertly made! I’d love to try this dish.