Japanese master’e recipe! Excellent Oyakodon made from dashi[Yoshihiro Murata] 

Yoshihiro Murata is a owner chef of Japanese restaurent Kikunoi, with a total of seven Michelin stars. A chef who has been taking on the challenges of numerous innovative cuisines presents his mastery of how to make "dashi" (Japanese soup stock) and the ultimate oyakodon(Chicken and egg with rice) prepared using that dashi!
【material】
[Dashi]
Kombu 30g
Katsuobushi 50g
Water 1800cc
・Put kombu in water and heat it. When it reaches 60℃, reduce the heat.
・Keep 60℃ for 1 hour
・Take out the kombu, raise the temperature to 85℃, and turn off the heat.
・Add katsuobushi and after 10 seconds, strain with a paper towel.
[Oyakodon] For 1 person
Chicken thigh 70g
green onion 10g
Dashi 35cc
Mirin 25cc
Soy sauce (light) 15cc
Katakuriko 1 tsp
1 teaspoon of water
・Cut the chicken thigh into 1cm cubes.
・Cut the green onion into strips about 5 mm wide.
・Put seasoning (Awaseji) and chicken in a frying pan and heat.
・When the chicken is cooked, add potato starch dissolved in water to thicken it.
・Add the green onion, and when it becomes soft, close it with lightly beaten eggs.
・Pour over rice when soft-boiled
・Sprinkle powdered Japanese pepper
Guest：kikunoi 　Yoshihiro　Murata
kikunoi.jp/kikunoiweb/Top/index
www.mbs.jp/jounetsu-old/2012/...
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