Oyakodon (Japanese Chicken and Egg Rice Bowl)

By Sudachi · 30 min

Ingredients

Instructions

1. Cut the 300 g boneless chicken thigh into bite-sized pieces, put them in a bowl, and sprinkle with 1 pinch of salt and 1 tbsp flour. Mix until evenly coated.
2. Heat a frying pan over medium heat. Once hot, add 1 tsp cooking oil. Place the chicken skin-side down in a single layer and fry for about 2-3 minutes until crispy and golden.
3. Flip the chicken and sear the other side. When no pink is visible, 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 stock, 3 tbsp mirin, 1 tbsp light brown sugar and 1 tsp chicken bouillon powder, and mix well. Add the thinly sliced ½ onion and simmer over medium heat until soft.
5. Pour 2 tbsp Japanese soy sauce around the pan, then return the chicken to the pan, spaced evenly.
6. Separate the 3 eggs into whites and yolks in two bowls.
7. Whisk the egg whites and pour them around the pan, without adding the yolks yet. Cover and cook for a few minutes, until the whites are just starting to turn opaque.
8. Lower the heat to the lowest setting and uncover. Whisk the yolks and pour them around the pan. Cover again and steam-cook until the eggs reach your preferred doneness; for authentic oyakodon, keep them just cooked with slightly runny yolks.
9. Use a spatula to divide the egg into pieces that fit on top of the bowls. Scoop 2 portions of cooked rice into bowls, then spoon the egg and chicken mixture over the rice.
10. Drizzle any leftover sauce from the pan evenly over each portion and garnish with kizami nori and/or mitsuba, if using.

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

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OnionEggRiceBrown sugarChicken thighNori seaweed