John Clayton Lee’s Oyakodon

Image courtesy of John Clayton Lee.

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.”

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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

1. Mix the chicken with soy sauce, sugar, and salt. Let it marinate for about 15 minutes.
2. If you’re using instant dashi, mix the powder with boiling water according to the package instructions.
3. 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.
4. Lower the heat and gently pour the beaten eggs over everything. Cover and let it cook until the eggs are just set.
5. Scoop the mixture over a bowl of hot rice, and if you want, add some sliced nori on top.