Huge thank you to Grubhub for sponsoring this series! Use my code BERYL to get $5 off an order of $15 or more at Grubhub.com!

The biggest thank you to Remi, Jennifer, and Akari for all your amazing help with my order!

Menu for Tenzan on Grubhub’s website:
https://www.grubhub.com/restaurant/te...

Check out this playlist for all the other countries we’ve already covered in this series:    • Order Delivery Like a Local  

My honeymoon in Japan:    • Honeymoon in Japan | Japanese Snacks ...  
Egg episode where I cooked Oyakodon:    • How the World Eats Eggs (Cameroon, In...  
Oyakodon documentary I made with GBS:    • The Chicken and the Egg: Mastering Ja...  
Oyakodon Recipe:
Ingredients
1 lb boneless and skinless chicken thighs/breasts, sliced thinly
½ onion, sliced thin
12 cups water
1 tsp dashi mix (optional, if you don't have, no worries! I usually make it without)
3 ½ tbsp soy sauce
2 tbsp mirin (definitely need this)
¼ cup green onion
24 eggs
2 cups cooked white sticky rice (make sure you use sticky rice, you can find a brand called "Botan" at most American stores, even Walmart!)
Directions
Start cooking some rice in your rice cooker/stove top.
In a small mixing bowl, combine water, dashi, soy sauce, mirin and mix until combined. Set aside.
Dice chicken into thinly sliced bite sized pieces and set aside.
Whisk 24 eggs in a small bowl and set aside.
Heat a medium skillet over medium heat. Add the sliced onions and chicken and cook until chicken is fully cooked through.
Add the water, dashi, soy sauce, and mirin and lower heat to medium low. Tase the broth to see if you need more salty (add soy sauce) or sweet (add mirin or sugar). Cover with lid until it comes to a medium boil.
Trickiest part slowly drizzle the beaten eggs (I like using a measuring cup with a spout) over the chicken and onions into the bubbling broth. Make sure to drizzle it around the entire pan so the eggs don't become one big blob. Cover with lid and cook until eggs are just set.
Scoop some out onto some hot sticky rice and serve with plenty of green onions on top.

WHAT I ORDERED:
Takoyaki (fried octopus in pastry)
Hijiki Salad (cooked black seaweed with soybean)
Hamachi Kama (grilled fresh yellowtail collar with sea salt)
Oyakodon (cooked chicken, egg & onion over rice)
Unagi Don (broiled eel over rice)

OTHER RECS:
Hiya Yakko (cold tofu with toppings)
Nabeyaki Udon (udon noodle soup with chicken & vegetables)
Yosenabe (Japanese hot pot)
Grilled Miso Marinated Black Cod
Asari Clam Soup
Nameko Mushroom Soup w/ Red Miso
Green Tea Mochi Ice Cream

CHAPTERS:
00:00 Intro
00:49 Takoyaki
02:51 Hijiki Salad
04:56 Hamachi Kama
07:12 Oyakodon
09:08 Unagi Don

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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

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