What’s cooking this Summer …
Thanks so much for joining us at our recent event! We’re sharing a favourite summer recipe that you can use your homemade Shichimi Togarashi spice powder with to recreate a true Junsei feast at home.
OYAKODON (Serves 2)
INGRIEDENTS:
- 200g chicken thigh boneless skin on
- 4 whole eggs
- 125g Dashi Broth
- 75g Soy Sauce
- 75g Mirin
- 85g Sugar
- Nori
- Coriander leaves
Sauce Recipe:
- 125g Dashi Broth
- 75g Soy Sauce
- 75g Mirin
- 85g Sugar
STEP BY STEP:
1) Mix everything under sauce in a pan and bring to a boil to dissolve sugar.
2) Set aside.
3) Cut Chicken into small bite size pieces.
4) Pour about half of the Oyako sauce mix into a pan with pieces of chicken. Have 2 eggs lightly whisked in a bowl.
5) Bring the pan to a light simmer and ensure the chicken pieces are cooked through.
6) Then add the egg in a thin stream all around the pan.
7) Cover with a lid and immediately take the pan off of the flame.
8) Let the eggs lightly cook in the residual heat for about 2 minutes. Serve over rice and nori and garnish with coriander leaves.
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