[ENG SUB] Japanese Oyako-don │Kazuo Takagi - 2 Michelin Kyoto Cuisine Chef

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Oyakodon is a delicious rice bowl of chicken and egg cooked with onion in a sweet soy-based sauce - a classic, loved Japanese dish. By knowing some simple tips, you will easily be able to make yourself an authentic Oyakodon.

CHEF: Kazuo Takagi
Kazuo Takagi is the owner-chef of ‘Kyoto cuisine TAKAGI’ in Ashiya, a city between Osaka and Kobe. The restaurant has held 2 Michelin stars since 2010, and Takagi himself is a recognised master of the super refined Kyoto style of Japanese cuisine known as ‘Kyo-ryori.’

125ml *Dashi (recipe below)
50ml Mirin
2.5 tsp dark soy sauce
2.5 tsp light soy sauce
90g chicken meat
1 whole leek
2 medium sized eggs
2 Mitsuba leaves

2 litre water
20g dried kelp
40g bonito flakes


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