Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon is a one pan dish where onions, chicken and egg are simmered in a rich dashi-based sauce. It is then poured over a bowl of steamed white rice. It is simple, delicious and comforting and it's ready in less than 30 minutes!
Servings: 1 people
Ingredients
- 1 deboned chicken thigh
- 1/2 yellow onion thinly sliced
- 2 large eggs
- 1/2 stalk spring onion chopped
- Shichimi Togarashi (Japanese seven spice mix)
- Seaweed strips (optional)
- Cooked Rice
Broth
- 1/3 cup dashi (mix 85 ml water + 1/2 tsp dashi stock powder)
- 1 tbsp mirin
- 1 tbsp sake
- 3/4 tbsp light soy sauce
- pinch of salt
Instructions
- Prepare the broth by mixing dashi, mirin, sake, soy sauce and salt in a bowl.
- Thinly sliced onion and chop green onions. Remove chicken skin and slice chicken into 4-5 pieces. Lightly beat eggs in a small bowl
- Heat pan with sliced onion and broth so it covers the onion. Bring it to simmer for 3 minutes.
- Add chicken into the broth and let it simmer for about 7 minutes with the lid covered. You may need to open the lid to turn over the chicken to make sure both sides are evenly cooked.
- Remove lid and bring the heat up. Drizzle egg over the top of chicken making sure it's evenly distributed. Gently jiggle pan to make sure egg is spread out. Let it cook for 1-2 minutes or till egg is almost cooked but still slightly runny, or to your liking.
- Prepare rice in a bowl. Slide chicken and egg broth over the rice. Garnish with spring onion, shichimi togarashi and seaweed strips.
Notes
Typically, Oyakodon is cooked per serve in a small pan (about 8" / 20cm). You can also cook 2 portions together in a bigger pan. But do not cook a single portion in a big pan as it may cause the broth to evaporate quick.