The photographer's go-to Japanese favorite is easy and delicious.
Last month John Clayton Lee, launched his first photo book alongside a solo show at Post-Fake in Tokyo. His dish of choice? The simple Japanese rice bowl, Oyakodon. “You don’t really see it on restaurant menus, especially outside of Japan, which is a bummer because it’s so comforting,” the Tokyo-based, American photographer known for his sultry, sensitive, and dramatic images shares with Family Style. “It’s just chicken, eggs, and onions simmered in dashi, and the flavors are amazing.”
Ingredients
- 1 pound chicken thighs, diced
- ½ onion, sliced
- 3 eggs, lightly beaten
- ¾ cup dashi stock (or water with dashi powder)
- 1½ tablespoons light soy sauce
- ½ tablespoon sugar
- ½ teaspoon salt
- 2 tablespoons mirin
- Sliced nori for garnish
Instructions
- Mix the chicken with soy sauce, sugar, and salt. Let it marinate for about 15 minutes.
- If you’re using instant dashi, mix the powder with boiling water according to the package instructions.
- In a pan, sauté the onion until it’s nice and soft. Add the marinated chicken and cook until it’s browned. Pour in the dashi and bring it to a simmer.
- Lower the heat and gently pour the beaten eggs over everything. Cover and let it cook until the eggs are just set.
- Scoop the mixture over a bowl of hot rice, and if you want, add some sliced nori on top.