Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, how to half-cook an egg for oyakodon or katsudon. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

How to Half-Cook an Egg for Oyakodon or Katsudon is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. How to Half-Cook an Egg for Oyakodon or Katsudon is something that I’ve loved my whole life. They are fine and they look fantastic.

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To get started with this recipe, we have to first prepare a few ingredients. You can have how to half-cook an egg for oyakodon or katsudon using 2 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make How to Half-Cook an Egg for Oyakodon or Katsudon:

1. Prepare 1 serving Oyakodon or Katsudon ingredients
2. Make ready 2 Egg

This is the same method as egg-drop soup. And the timing is important too. Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again.

Instructions to make How to Half-Cook an Egg for Oyakodon or Katsudon:

1. Oyakodon and Katsudon are delicious because of the half-cooked egg right?! Today I'll teach you the secret to making it!
2. Refer tofor the golden ratio sauce. - - https://cookpad.com/us/recipes/157327-with-mentsuyu-the-golden-ratio-for-fried-pork-cutlet-rice-bowl-or-chicken-egg-rice-bowl
3. I'm going to make Oyakodon. Once it has been flavored, lower the heat.
4. Point 1: When you break the egg…
5. Don't mix it! Just break the yolk!
6. Point 2: When you pour the egg into the frying pan, do it in two turns! First just pour in half of the egg.
7. Once it has settled, cover with a lid. Bubble nubble…
8. It's ready after just a minute.
9. Now, pour in the remaining half of the egg.
10. Turn the heat to high! Cover with a lid and cook until it has cooked to how you want it!
11. Got it? It's so fluffy and creamy!
12. Boom! Enjoy! You can totally see the difference!

Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again. Meanwhile, Katsudon is usually made using pork loin, and just like Oyakodon, the deep-fried breaded pork slices and onion strips are first simmered together in a sweet soy sauce-based dashi-rich sauce, then covered with a beaten egg, and the cooked pork is served on a hot bowl of rice. The egg whites and egg yolks cook at different temperatures, so I used that to make this. This is the same method as egg-drop soup.

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