Oyako-don (Chicken and Egg on Rice)
A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavoured sauce. Yum. This is a quick and easy dish which is low cost and quite filling. Perfect as a mid-week meal.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250g (0.5lb) thigh fillets (, cut into bite size pieces (note 1))
- ¾ onion sliced
- 6 eggs
- 150ml (5.1oz) dashi stock ((please refer to Home Style Japanese Dashi Stock))
- 105ml (3.6oz) mirin
- 45ml (1.5oz) soy sauce
- 3 bowls of cooked rice ((hot))
- Julienned green part of shallots ((optional))
Instructions
- 1
Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat (note 2).
- 2
When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked (note 3).
- 3
Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
- 4
Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny (note 4). By then, you should have a small amount of sauce still left at the bottom.
- 5
Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
- 6
Repeat for other two bowls.
- 7
Add all the sauce ingredients to a large frypan over medium heat (note 2).
- 8
Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
- 9
After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.