Oyakodon (Chicken and Egg Rice Bowl)

Tomo

Kon’nichiwa! Here’s a simple recipe for Oyakodon, a classic Japanese dish.

Discover the soul-soothing magic of Oyakodon with Tomo’s Japan Kitchen. This classic Japanese dish blends tender chicken, simmered onions, and silky eggs in a dashi-infused embrace. Join us in creating this comforting masterpiece—a celebration of authentic flavors that speak straight to the heart of Japan.

Let’s cook and savor the joy of Oyakodon together!

Ingredients (for 1 serving)

• 2 boneless, skinless chicken thighs, thinly sliced
• 2 eggs
• 1/4 onion
• 1 tablespoon soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1/2 tablespoon sake
• 1/2 tablespoon sugar
• 1/3 teaspoon instant dashi (granulated Japanese soup stock)
• 80cc water
• 1 green onions, chopped or Mitsuba or Seaweed (for garnish)
• Cooked Japanese rice

Instructions

1. In a small-sized pan, combine the soy sauce, mirin, sake, sugar, instant dashi, and sliced onion.
2. Simmer over medium heat for 2 minutes.
3. Add the bite-sized chicken pieces and continue to simmer for an additional 3 – 4 minutes, ensuring the chicken is thoroughly cooked.
4. Pour in 2/3 of the beaten eggs, stirring gently with chopsticks to mix evenly.
5. Cover with a lid and simmer over medium heat for 30 seconds.
6. Add the remaining beaten eggs, and continue to simmer over medium heat until the eggs are partially set.
7. Serve the Oyakodon over a bowl of hot, cooked Japanese rice.
8. Garnish with chopped green onions for added freshness and color.

Other Information

Here is the dashi I am using.

Here’s a simple guide on how to cook Japanese rice properly.

How to Cook Japanese Rice

Embark on a culinary journey as we delve into the art of cooking Japanese rice. In this guide, we'll uncover the secrets...

recipe.tomowebworks.com

2023.12.14