Authentic Oyakodon Made Simple | Japanese Chicken & Egg Bowl

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Combine the dashi, soy sauce, mirin and sugar, stirring until the sugar dissolves.
2. Cut the onion lengthwise into 6 mm (1/4 inch) slices. Chop the mitsuba into 1.3 cm (1/2 inch) pieces. Trim the chicken thighs and cut them into 2-2.5 cm (3/4-1 inch) bite-sized pieces on the diagonal against the grain.
3. Put the chicken in a bowl, drizzle with the sake and leave for 5 minutes.
4. Crack the eggs into a bowl and cut the whites 5-6 times with chopsticks, without beating. Gently break the yolks, keeping whites and yolks separate.
5. For 2 servings in a medium frying pan: with the heat off, spread the onions in one layer and pour in the seasoning mixture, just covering them. Bring to a simmer over medium heat.
6. Add the chicken in an even layer. Once simmering again, reduce to medium-low and cook uncovered for about 5 minutes, flipping halfway, until the chicken is cooked through and the onions are tender.
7. Raise the heat to medium. When the sauce gently simmers, drizzle two-thirds of the eggs (mostly whites) over the chicken, avoiding the edges. Move eggs toward the centre if they spread, and cover briefly if the whites need more time.
8. When the first eggs begin to set, add the remaining third of the eggs (mostly yolks). Sprinkle with mitsuba or green onion and cook over medium-low heat until the eggs reach your preferred doneness.
9. Divide the cooked rice between two donburi bowls, spoon the chicken and egg over it, and drizzle with the desired amount of sauce.

Summarized from Just One Cookbook's video. Watch it for the details.

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