Oyakodon (Chicken and Egg Rice Bowl)
Directions
- 1Trim any excess fat or connective tissues from the boneless, skinless chicken thighs.
- 2Cut the chicken along the grain into one-inch strips.
- 3Slice the chicken into one-inch squares.
- 4Place the chicken in a bowl.
- 5Sprinkle the chicken with sake and let it sit for five minutes.
- 6Slice half an onion lengthwise into quarter-inch strips.
- 7Slice a green onion diagonally.
- 8Add dashi to a medium frying pan with the stove off.
- 9Add soy sauce to the pan.
- 10Add mirin to the pan.
- 11Add sugar to the pan.
- 12Stir well until the sugar is completely dissolved.
- 13Place the sliced onions in a single layer in the pan.
- 14Add the chicken in an even layer over the onions.
- 15Make sure the onions and chicken are evenly distributed.
- 16Turn the heat to medium and bring it to a simmer.
- 17Once simmering, lower the heat to medium-low.
- 18Cook uncovered for about 5 minutes or until the chicken is no longer pink and the onions are tender.
- 19Flip the chicken halfway to ensure it cooks evenly.
- 20Crack four large eggs into a bowl.
- 21Use chopsticks to cut the egg whites into smaller clumps without fully mixing.
- 22Increase the heat to medium.
- 23With the cooking liquid gently simmering, drizzle the eggs in a circular pattern over the chicken and onions.
- 24Add more egg whites first as they take longer to cook than the yolks.
- 25Avoid pouring near the pan's edges as this area tends to overcook the eggs.
- 26Top with the green onions and cook on low heat until the eggs reach your preferred doneness.
- 27Portion steamed rice into individual bowls.
- 28Spoon the chicken and egg mixture on top of the rice.
- 29Drizzle a bit of the sauce over everything to taste.
- 30Serve and enjoy!
Ingredients
- 10 oz boneless, skinless chicken thighs
- 1 Tbsp sake
- 0.5 onion
- 1 green onion
- 0.5 cup dashi
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
- 4 large eggs
- 1 portion steamed rice
Equipment
cutting boardknifebowlchopsticksmedium frying panlid
Tips
- For a faster cook, you can cover the pan briefly to help set the egg whites.
- Traditionally, Oyakodon is served with slightly runny eggs, but cook them to your liking.
- For extra flavor, you can serve with a sprinkle of shichimi togarashi for a bit of heat, or sansho pepper for a peppery fragrance.
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