Authentic Oyakodon: Tender Chicken and Egg Rice Bowl
Authentic Oyakodon: Tender Chicken and Egg Rice Bowl
A Delightful Combination! Easy and Delicious Chicken and Egg Rice Bowl (Oyakodon) Recipe
Introducing ‘Oyakodon,’ a classic Japanese comfort food featuring tender chicken, fluffy eggs, and sweet onions simmered together and served over rice. The name itself, meaning ‘parent and child bowl,’ perfectly describes the harmonious blend of chicken and egg. This simple yet deeply flavorful dish is perfect for the whole family to enjoy.
Core Ingredients- 2 bowls of warm rice
- 300g boneless, skinless chicken thigh, cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 1 Tbsp green onion, finely chopped (for garnish)
- 2 eggs, lightly beaten
Cooking Instructions
Step 1
In a small pot or pan, combine the mirin (2 Tbsp), sake (2 Tbsp), soy sauce (2 Tbsp), dashi stock (2 Tbsp), sugar (1 Tbsp), a pinch of salt, and a pinch of black pepper. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves to create the simmering sauce.
Step 2
Once the sauce is simmering, add the prepared chicken thigh pieces. Stir gently with chopsticks to separate the chicken and simmer for about 5 minutes until the chicken is cooked through. The surface of the chicken should turn opaque.
Step 3
When the chicken is about halfway cooked, add the thinly sliced onions to the pan. Continue to simmer and cook together for about 3-4 more minutes until the onions become translucent and tender. The onions will release their sweetness, enhancing the overall flavor.
Step 4
Once the onions are softened, add the finely chopped green onions and stir gently. The aroma of the green onions will add a wonderful fragrance to the dish.
Step 5
When the chicken is almost fully cooked, reduce the heat to low. Drizzle the beaten eggs evenly over the mixture in the pan. Immediately cover with a lid and let it cook for about 1-2 minutes, or until the eggs are softly set and still slightly runny in the center. Avoid overcooking for a delightfully tender texture.
Step 6
Carefully spoon the cooked chicken and egg mixture over the warm rice in serving bowls. For an extra touch, you can garnish with shredded nori (seaweed) or shichimi togarashi (Japanese seven-spice blend). Serve immediately and enjoy your delicious homemade Oyakodon!
