Oyako-don (Japanese Chicken and Egg Rice Bowl)
Oyako-don (Japanese Chicken and Egg Rice Bowl)
Quick & Easy Oyako-don Recipe: A Delicious Blend of Chicken and Soft Egg by Baek Jong-won
Experience the charm of Japanese cuisine with Oyako-don, a delightful rice bowl! Craving a satisfying and simple meal on a busy day? This recipe, inspired by Chef Baek Jong-won, uses tender chicken breast instead of thigh for a refined flavor. Enjoy the perfect harmony of savory-sweet sauce, succulent chicken, and fluffy egg generously piled atop fluffy rice. It’s a hearty and comforting dish that will surely please.
Main Ingredients- 120g Chicken tenderloin
- 1 Fresh egg
- 1 handful Green onion
- 1/3 Onion
- 1 serving Cooked rice
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the onion and slice it thinly into strips. Wash the green onion and chop it into roughly 0.5cm pieces. Your aromatic vegetables are ready.
Step 2
Cut the chicken into bite-sized pieces. Chicken thigh meat will result in a moister, more tender dish, but chicken tenderloin or breast works wonderfully too. If using tenderloin, trim any tough sinew before cutting.
Step 3
Now, let’s cook the chicken. Heat a generous amount of cooking oil in a pan over medium heat. If using chicken thigh, place it skin-side down first to achieve crispiness. If using tenderloin or breast, ensure you use enough oil to prevent sticking and cook until golden brown on all sides. Sear the chicken until it’s nicely browned.
Step 4
While the chicken is cooking, let’s make the delicious sauce. In a small bowl, combine 2.5 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of mirin. Stir well until the sugar is completely dissolved. Your key savory-sweet sauce for Oyako-don is ready!
Step 5
Once the chicken starts to release some of its juices, add the sliced onion to the pan. Press down gently and sauté until the onion becomes translucent and slightly browned alongside the chicken. Letting them cook undisturbed for a bit will help bring out their natural sweetness.
Step 6
After the chicken and onions are nicely browned, stir everything together to ensure even cooking. Mix the ingredients well so they are coated in the rendered chicken fat and onion sweetness.
Step 7
Pour the prepared savory-sweet sauce over the ingredients in the pan. Gently shake the pan or use a spatula to ensure the sauce evenly coats everything.
Step 8
Add 1/3 cup (approx. 60ml) of water to the pan. Let it simmer, allowing the sauce to meld with the chicken and onions. Cook over medium heat until the ingredients are nicely moistened.
Step 9
While the sauce is simmering, prepare the egg. Crack one egg into a small bowl and lightly whisk it with chopsticks until the yolk and white are just combined. Avoid over-whisking; a slightly mixed egg will create a softer texture.
Step 10
As the sauce begins to bubble, slowly drizzle the lightly beaten egg in a circular motion over the entire pan. Pouring from the edges inwards helps the egg cook evenly over the ingredients.
Step 11
Finally, sprinkle the chopped green onions evenly over the top and immediately cover the pan with a lid. Cook for about 1 to 2 minutes, just until the egg reaches your desired doneness. Be careful not to overcook, as this can make the dish dry! A slightly runny or soft-cooked egg is ideal.
Step 12
Serve a generous portion of hot cooked rice in a bowl. Carefully spoon the prepared Oyako-don mixture, including plenty of sauce, over the rice. Your delicious and satisfying Oyako-don is ready to enjoy!
