Name: Oyakodon (Chicken &amp; Egg Bowl)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 boneless, skinless chicken thighs; ½ onion; 2 large eggs (50 g each w/o shell); ½ cup dashi (Japanese soup stock; click to learn more) ((120 ml; having good flavorful dashi is very important in this recipe!)); 1 ½ Tbsp mirin; 1 ½ Tbsp sake; 1 ½ Tbsp soy sauce; 1 ½ tsp sugar; 3 cups cooked Japanese short-grain rice; small bunch Mitsuba (Japanese parsley) ((or green onion/scallion)); Shichimi Togarashi (Japanese seven spice) ((optional, if you like spicy))

Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

Oyakodon (Chicken &amp; Egg Bowl)

boneless, skinless chicken thighs

onion

eggs (50 g each w/o shell)

½ Tbsp mirin

½ Tbsp sake

½ Tbsp soy sauce

½ tsp sugar

rice

Mitsuba (Japanese parsley) ((or green onion/scallion))

Shichimi Togarashi (Japanese seven spice) ((optional, if you like spicy))

Gather all the ingredients.

Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.

Add sugar and mix all together until sugar is dissolved.

Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).

Slice the chicken thigh diagonally and cut into 1.5&quot; (4 cm) pieces. I recommend using “sogigiri” cutting technique so the chicken will be equal thickness and create more surface area for fast cooking.

To Prepare Ingredients

Typically Oyakodon is made per serving, using this Oyakodon Pan. This small pan lets you slide the finished dish over the rice bowl easily while the egg is set but still runny (in Japan, eggs are safe to eat raw). To demonstrate, I use an 8-inch (small) frying pan in this recipe. To cook one serving at a time, divide the ingredients in half (we&#039;ll have to make it twice if you don&#039;t have two pans). Alternatively, you can cook 2 servings together in a big pan.

Add the onion in a single layer. Pour roughly ⅓ to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion and chicken.

Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.

Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender.

Taste the broth and see if you need to adjust. Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served with an almost set but runny egg.

Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce.

To Cook Oyakodon

Serve immediately. Enjoy it with Shichimi Togarashi if you like.

To Serve

Oyakodon (Chicken & Egg Bowl)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 2

Author : Namiko Chen

Ingredients

Instructions

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