How to Make Oyakodon (Japanese Chicken and Egg Bowl)

By Sudachi · 30 min

Ingredients

Instructions

1. Cut the 300 g chicken thigh into bite-size pieces, put them in a bowl, sprinkle with a pinch of salt and 1 tbsp flour, and toss until evenly coated.
2. Heat a pan on medium. Once hot, add 1 tsp oil. Lay the chicken skin-side down in a single layer and fry about 2-3 minutes until crisp and golden.
3. Flip the chicken and sear the other side. When no pink remains, turn off the heat and move the chicken to a plate.
4. Wipe the pan with kitchen paper to remove excess oil. Add 100 ml dashi, 3 tbsp mirin, 1 tbsp light brown sugar and 1 tsp chicken bouillon powder, and mix well. Add the sliced ½ onion and simmer over medium heat until soft.
5. Pour 2 tbsp soy sauce around the pan, then return the chicken to the pan, spaced apart.
6. Separate the 3 eggs into whites and yolks in two bowls.
7. Whisk the whites and pour them around the pan. Do not add the yolks yet. Cover and cook a few minutes, until the whites are just starting to turn opaque.
8. Lower the heat to the lowest setting and remove the lid. Whisk the yolks, pour them around the pan, cover again and steam-cook until the eggs reach your preferred doneness; slightly runny yolks are recommended for authentic oyakodon.
9. Use a spatula to divide the egg into pieces that fit on top of the bowls. Spoon rice into 2 bowls, then scoop the egg and chicken mixture over the rice.
10. Spoon any leftover sauce from the pan evenly over each portion and garnish with shredded nori and/or mitsuba, if using.

Summarized from Sudachi's video. Watch it for the details.

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OnionEggRiceBrown sugarChicken thighNori seaweed