Japanese omelette Oyakodon sous-vide

The ingredients are calculated for three jars of 180 ml each.

Combine the eggs (3 pcs.) and chicken broth (250 g) in one bowl. Gently whisk the ingredients together so that they combine, but there is no need to beat them until fluffy — just breaking the protein bonds is enough.

If your broth is unsalted, add the necessary amount to enhance the flavor.

At this stage, it may seem that the liquid is too watery, but don’t worry — all proportions are calculated correctly.

Next, prepare the meat: cut it into cubes or form mini meatballs. In our case, turkey meat is used (70 g).

Fill the rimless jars with the egg mixture three-quarters full, add pieces of meat, and pour in the remaining egg-broth mixture, leaving about 5 mm to the edge.

Screw the lids on the jars using only the strength of your fingers — tightly, but without excessive force, as a jar that is screwed too tightly may crack when heated.

Set the sous-vide machine temperature to 80°C and cook for 60 minutes.

If possible, at the end of cooking, check the temperature in one of the jars in the center to ensure it has evenly heated to 80°C — if so, the omelet is ready.

Oyakodon can be served directly in the jars or carefully placed on warm plates.

If you plan to serve it later, cool the jars in an ice bath. Store the finished omelet in the refrigerator for 2-3 weeks.