Oyakodon (親子丼) Japanese Chicken and Egg Rice Bowl

Prep: 5 minutes Cook: 15 minutes Total: 20 minutes Yields: 2 servings

A classic Japanese dish made with chicken and egg, simmered in a sweetened soy-dashi broth served over a warm bed of rice. 

Ingredients

Dashi Flavouring (makes 1 ¼ cup)

  • 1 cup dashi broth (1 cup water + 1 teaspoon dashi powder)
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 2 ½ tablespoons soy sauce optional gluten-free
  • Pinch (1/8 teaspoon) white sugar optional

Main Ingredients

  • ½ medium (240 grams) yellow onion cut into thin ¼ inch wedges
  • 400 grams boneless, skinless chicken thighs (4 thighs) cut into 1 inch cubes
  • 4 large eggs lightly beaten
  • 2 reasonable portions of rice warmed

Garnish

  • 2 onsen tamago optional (soft poach or raw egg yolk)
  • mitsuba optional
  • green onion thinly sliced
  • ¼ nori sheet cut into thin strips with scissors
  • shichimi togarashi (seven spice blend) optional

Optional Add-ins

  • 1 cup (60 grams) Asian mushrooms such as shiitake, shimeji, enoki, etc., sliced
  • ½ cup (30 grams) carrots julienne
  • 150 grams silken tofu (half package) small cubes

Instructions

1

To make the dashi flavouring: In a 2 cup measuring cup, combine dashi broth, sake, mirin, soy sauce, and sugar. Mix to combine.

2

To make the oyakodon: Heat a small frying pan over medium-high heat and add half of the dashi flavouring to the pan, along with half of the onions. Cover and simmer for 8 to 10 minutes until onions are softened. (Note: If you want to any of the Optional Add-ins, add half of them in at the 5 minute mark.Cover the pan and cook for 3 to 5 minutes.)

3

Reduce to medium-low, uncover the pan and add half of the chicken. Cook covered for an additional 8 to 10 minutes, until the chicken is cooked through. If needed add a tablespoon of water to ensure the level of liquid is maintained.

4

Reduce to low, uncover and add half of the beaten eggs. Spread the egg throughout the pan, cover and cook for 1 to 2 minutes until the eggs are almost set but still runny.

5

Using chopsticks or a rubber spatula, run the utensil around the frying pan to loosen the egg. Pour the chicken and egg over the steamed rice.

6

Garnish with 1 onsen tamago (optional), mitsuba (optional), green onions, nori strips, shichimi togarashi (optional).

7

Repeat steps 2 to 6 for the other portion.

8

Enjoy!

Recipe Notes

Recipe from https://emicooks.com/oyakodon/