Oyakodon (Chicken & Egg Bowl)

Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

Oyakodon (Chicken & Egg Bowl)

INGREDIENTS

• 2 boneless, skinless chicken thighs
• ▢½ onion (3 oz, 85 g)
• ▢2 large eggs (50 g each w/o shell)

Seasonings:

• ▢½ cup dashi (Japanese soup stock; click to learn more) (using good, flavorful dashi is very important in this recipe!)
• ▢1 ½ Tbsp mirin
• ▢1 ½ Tbsp sake
• ▢1 ½ Tbsp soy sauce
• ▢1 ½ tsp sugar

To serve:

• ▢2 servings cooked Japanese short-grain rice (1.5 rice cooker cup (180 ml x 1.5 = 270 ml) yields roughly 2 donburi servings; see how to cook short-grain with a rice cooker, a pot over the stove, an instant pot, or a donabe)
• ▢2 sprigs mitsuba (Japanese parsley) (or green onion/scallion)
• ▢shichimi togarashi (Japanese seven spice) (optional, if you like spicy)

INSTRUCTIONS

 

• Gather all the ingredients.
  

To Prepare the Seasonings Mixture

• Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
• Add sugar and mix all together until sugar is dissolved. Depending on the frying pan sizes, you may not need all the broth. You can keep the leftovers in the refrigerator for 3 days.

To Prepare the Ingredients

• Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).
• Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces. I recommend using “sogigiri” cutting technique so the chicken will be equal thickness and create more surface area for fast cooking.

To Cook Oyakodon

• Typically Oyakodon (and Katsudon) is made individually for each serving, using this Oyakodon Pan. This small pan lets you slide the finished dish over the rice bowl easily while the egg is set but still runny (in Japan, eggs are safe to eat raw). To demonstrate in this recipe, I use a small 8-inch (20 cm) frying pan. Divide the ingredients in half. Of course, alternatively, you can cook 2 servings together in a big pan.
• Add 1 serving of the onion in a single layer. Pour roughly ⅓ to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion.
• Add 1 serving of chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.
• Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see. Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender.
• Taste the broth and see if you need to adjust. Slowly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served while the egg is almost set but runny.
• Add the mitsuba (or green onion) right before removing from the heat. Transfer the chicken and egg over the steamed rice and drizzle the desired amount of remaining sauce.

To Serve

• Serve Oyakodon with shichimi togarashi on the side if you like.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

NUTRITION

Calories: 389 kcal · Carbohydrates: 36 g · Protein: 32 g · Fat: 10 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 293 mg · Sodium: 679 mg · Potassium: 448 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 299 IU · Vitamin C: 3 mg · Calcium: 50 mg · Iron: 3 mg

https://www.justonecookbook.com/oyakodon/