Directions
Step 1
Make the niban dashi: To a big pot over low warmth, add the konbu and 4¼ cups water. Warmth till an instant-read thermometer reaches 150°F when inserted into the water, 10–quarter-hour (don’t let simmer). Switch the konbu to a plate and put aside. Flip the warmth to excessive and produce the liquid to a boil. Utilizing chopsticks, stir within the katsuobushi till submerged. Flip the warmth to low and simmer for two minutes, then take away from the warmth and put aside to steep for five minutes. Place a fine-mesh strainer over a big bowl, line it with damp paper towels, and pressure the dashi. Reserve for one more use. (It is best to have about 3½ cups of ichiban dashi. It may be saved for as much as 24 hours in an hermetic container within the fridge.) Switch the katsuobushi to the plate with the konbu and put aside.
Step 2
Clear the pot, then add the reserved konbu and katsuobushi and 2½ cups of water. Deliver to a low simmer over medium warmth, then cook dinner till the dashi is a pale golden coloration, about 20 minutes. Place a fine-mesh strainer over a big bowl, line it with damp paper towels, and pressure the dashi. Put aside (discard the solids). (It is best to have about 2 cups of niban dashi.)
Step 3
Make the sauce: To a small pot over medium-high warmth, add the mirin, shoyu, sugar, and 1¼ cups of the niban dashi (reserve the remaining for one more use). Deliver to a boil, then take away from the warmth and stir within the katsuobushi. Let the katsuobushi settle to the underside of the pot, then take away from the warmth and put aside to chill. Place a fine-mesh strainer over a big bowl, line it with paper towels, and pressure the sauce. Put aside (discard the solids).
Step 4
Make the oyakodon: To a big nonstick skillet over medium warmth, add the oil. As soon as sizzling, add the rooster skin-side down, and season to style with salt. Cook dinner till the rooster pores and skin is brown and crisp, about 6 minutes, then flip. Push the rooster to the edges of the skillet and add the onion to the middle. Cook dinner, stirring the onion sometimes, till softened, 3–4 minutes. Stir collectively the rooster and onion, pour the reserved sauce excessive, and produce to a low boil. Flip the warmth to medium-low.
Step 5
Right into a small bowl, crack the eggs and use a fork to prick the yolks (however don’t beat). Pour the eggs over the rooster and onion combination, and garnish with the mitsuba leaves and stems. Cowl with a tight-fitting lid and cook dinner till the egg whites are set however the yolks are nonetheless runny, 4–5 minutes. Utilizing a spatula, divide the oyakodon into 4 sections.
Step 6
Divide the rice amongst 4 bowls and high every with a bit of oyakodon. Serve instantly with sansho on the aspect.
