A classic Japanese dish made with chicken and egg, simmered in a sweetened soy-dashi broth served over a warm bed of rice.
Dashi Flavouring (makes 1 ¼ cup)
1cupdashi broth (1 cup water + 1 teaspoon dashi powder)
2 ½tablespoonssoy sauceoptional gluten-free
Pinch(1/8 teaspoon) white sugaroptional
1/2medium(240 grams) yellow onioncut into thin ¼ inch wedges
400 gramsboneless, skinless chicken thighs (4 thighs)cut into 1 inch cubes
2reasonable portions of ricewarmed
2onsen tamagooptional (soft poach or raw egg yolk)
green onionthinly sliced
¼nori sheetcut into thin strips with scissors
shichimi togarashi (seven spice blend)optional
1cup(60 grams) Asian mushroomssuch as shiitake, shimeji, enoki, etc., sliced
1/2cup(30 grams) carrotsjulienne
150 grams silken tofu (half package)small cubes
To make the dashi flavouring: In a 2 cup measuring cup, combine dashi broth, sake, mirin, soy sauce, and sugar. Mix to combine.
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.)
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.
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.
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.
Garnish with 1 onsen tamago (optional), mitsuba (optional), green onions, nori strips, shichimi togarashi (optional).
Repeat steps 2 to 6 for the other portion.
Oyakodon is typically made one portion at a time, I suggest using 2 small frying pans to cook at the same time. The reason for this is to retain the circular shape once the egg has set. This allows for nice presentation when transferring the cooked chicken and egg mixture to the bowl of rice.
Mitsuba is hard to find where I live, so I usually just garnished with green onions.
I used an onsen tamago maker to prepare the eggs, alternatively you can soft boil or just use a raw egg yolk to finish the dish.
I’ve provided suggestions of Optional Add-Ins if you are looking for additional vegetables and ingredients to add in. Feel free to add other ingredients to your liking.
To make this recipe Gluten Free, substitute regular soy sauce with gluten free soy sauce.