Perfect Oyakodon Recipe (The Ultimate Japanese Chicken & Egg Rice Bowl)

By Sudachi · 30 min

Ingredients

Instructions

1. Cut the chicken into bite-sized pieces, season with a pinch of salt and the flour, and toss until evenly coated.
2. Heat a frying pan over medium heat, add the oil, then lay the chicken skin-side down in a single layer. Fry for about 2 to 3 minutes until crisp and golden. Flip and sear the other side until no pink remains. Turn off the heat and move the chicken to a plate.
3. Wipe out the pan with kitchen paper. Add the dashi, mirin, sugar and chicken bouillon powder and stir well. Add the sliced onion and simmer over medium heat until soft.
4. Pour the soy sauce around the pan, then return the chicken, spacing the pieces apart.
5. Separate the eggs, keeping the whites and yolks in two bowls.
6. Pour the egg whites around the pan and cover with a lid. Cook for a few minutes, until the whites are just turning opaque.
7. Lower the heat to the lowest setting and remove the lid. Pour the beaten yolks around the pan, cover again, and steam until the eggs reach your preferred doneness. Slightly runny yolks are traditional.
8. Use a spatula to divide the egg into pieces that fit your bowls. Spoon the egg and chicken over 2 portions of cooked rice, drizzle any leftover sauce over each bowl, and top with kizami nori and/or mitsuba if you like.

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

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