Oyakodon (Japanese Chicken and Egg Rice Bowl)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 green onions (or mitsuba), to garnish
- 1 yellow onion
- 2 boneless, skinless chicken thighs (or breasts, 220g)
- 4 large eggs, divided
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- 1 cup (240ml) water
- 1/2 tsp hondashi (or chicken bouillon powder)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1/2 tbsp sugar
Instructions
- 1
Thinly slice the green onions. Slice the onion, about a quarter-inch thick.
- 2
Prep the chicken. Trim off any extra skin or fat. Cut them into bite-sized pieces.
- 3
In a small container, add water, hondashi (or chicken bouillon powder), soy sauce, mirin, and sugar. Mix until the sugar is dissolved.
- 4
In a separate container, crack 2 eggs (for 1 serving) and slightly beat the eggs.
- 5
Into a small pan, pour half of the sauce. Bring it to a boil. Once it starts to boil, reduce the heat to medium-low. Add half of the chicken and half of the onion. Once it's back up to a boil, cover with a lid and simmer for 2 minutes.
- 6
Flip the chicken pieces. Put the lid back on. Cook for another 4 to 5 minutes or until the chicken is cooked through. Pour the beaten eggs and slowly cook over low heat. When the eggs start to set, shake it off a little bit and give it a few stirs with a spatula.
- 7
Once the eggs have reached your desired level of doneness, top with sliced green onions. Pour it over the rice and put the extra egg yolk (if using) on top. Repeat with the remaining chicken pieces. Enjoy~!