Oyakodon - Japanese Chicken and Egg over Rice
Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that's been simmered in a broth of dashi, sake, mirin and soy sauce.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 100 g chicken thigh meat (off the bone)
- 125 ml dashi or light chicken stock
- 1 tbsp light soy sauce
- 2 tsp mirin (Don't do alcohol? See Notes)
- 1 tsp sake (or rice wine or dry sherry Don't do alcohol? See Notes)
- 1 small onion (halved, then sliced thinly)
- 2 eggs (slightly beaten)
- 1 cup cooked rice
- 1 spring onion (scallion, sliced as in the image)
Instructions
- 1
Heat a frying pan over medium high heat and pour in the dashi, soy sauce, mirin and sake and bring to a gentle boil.
- 2
Add the onions and cook for about a minute.
- 3
Add the chicken, stir and simmer on low heat, uncovered, until the chicken is cooked, about 5-10 minutes, depending on the size of your chicken.
- 4
Pour the beaten egg all over the chicken, don't stir, cook it, covered for 1-2 minutes, until the egg is set. I prefer mine a little on the runny side still. If you want a fully cooked egg, go for 1 more minute.
- 5
Fluff up the rice and dish it up into a bowl.
- 6
Tip the chicken and egg mix onto your rice, top with spring onions and serve immediately. Sprinkle with some togarashi schichimi or crushed nori, if you like.