Oyakodon
Oyakodon, literally translates to "parent-child rice bowl, "also known as Japanese chicken and egg rice bowl. It's a classic Japanese comfort food featuring tender bite size chicken chunks simmered with onions in a savory umami sauce and topped with fluffy egg and sliced green onions over a bed of steamed rice, very similar to gyudon (Japanese beef bowl). This recipe is great for the weekdays since it takes only 15 minutes and it's incredibly easy and tasty.
Ingredients
For the dish:
- 13 ounces boneless, skinless chicken thighs trimmed cut into 1 inch pieces
- 1 tablespoon sake
- ½ large yellow onion sliced
- 3 large eggs
- Cooked white rice for serving
- Green onion sliced (for garnish)
- Shichimi togarashi optional
For the sauce:
- ½ cup water
- 3 tablespoons mirin
- 2 tablespoons regular soy sauce
- 1 tablespoon granulated sugar
- ¼ teaspoon hondashi powder
Instructions
- Marinate the chicken:In a bowl, mix the diced chicken thighs with sake until well combined. Set it aside to marinate as you prepare the rest of the ingredients. The chicken can be marinaded overnight if you prefer.
- Make the sauce:Add all the ingredients for sauce (water, mirin, soy sauce, sugar, and hondashi powder) into a saucepan or an 8 inch fry pan. Mix well then add the onions.
- Cook:Bring everything to a boil and add the chicken thighs, making sure to spread the chicken out evenly. Cover and bring to a simmer. Let the chicken cook for about 4 minutes, until just cooked. Midway through, flip the chicken pieces.
- For the egg:While the chicken is simmering, crack the eggs into a bowl and give it a couple of mixes. The eggs do not have to be well beaten. You'll actually want to mix it minimally so that the egg whites get a bit broken up and the egg yolks are just punctured. This will give the oyakodon more distinct color contrast between the yolk and whites.
- Once the chicken is cooked, drizzle in ⅔ the eggs. Cover the saucepan and bring everything back to a simmer then add the remaining eggs. Cover and let it cook briefly until the last addition of eggs is just set. Remove from heat.
- Serve:Place hot white rice into bowls and top with the chicken and egg mixture. Ladle desired amount of sauce over the rice bowl and top with sliced green onion. For a little kick, garnish with a dash of togarashi. Enjoy while hot!
Notes
Please refer to the post above for step by step photo references, tips, storage and reheating details!
- The color contrast of this dish is largely from the eggs. So the more vibrant and rich the egg yolks are, the more distinct the oyakodon will be.
- Traditionally, oyakodon is made in a oyakodon pan, which is usually 1 serving size. This way, it can be easily poured over a bed of rice without breaking up the layering and aesthetics. However, these pans can be pretty pricey and not very accessible, so we recommend using fry pans instead. If you don't mind breaking up the layers a little, a saucepan is perfect as well.
- If multiplying this recipe, we recommend using a larger frying pan for even cooking. For example, if multiplying by 2, use a 10 inch frying pan and use a spatula to lift up the content.
Nutrition
Calories: 424.2kcal | Carbohydrates: 21.9g | Protein: 47.3g | Fat: 14.8g | Saturated Fat: 4.3g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 5.4g | Trans Fat: 0.1g | Cholesterol: 454.1mg | Sodium: 1543.2mg | Potassium: 649.9mg | Fiber: 0.8g | Sugar: 14.2g | Vitamin A: 450IU | Vitamin C: 2.8mg | Calcium: 73mg | Iron: 3.3mg
Keywords: easy recipe
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