Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that’s been simmered in a broth of dashi, sake, mirin and soy sauce.
- 100g (3.5 oz) chicken thigh meat, off the bone
- 125ml (1/2 cup) dashi or light chicken stock
- 1 Tbsp light soy sauce
- 2 tsp mirin
- 1 tsp sake (or rice wine or dry sherry)
- 1 small onion, halved, then sliced thinly
- 2 eggs, slightly beaten
- 1 cup cooked rice
- 1 spring onion (scallion), sliced as in the image
- Heat a frying pan over medium high heat and pour in the dashi, soy sauce, mirin and sake and bring to a gentle boil.
- Add the onions and cook for about a minute.
- Add the chicken, stir and simmer on low heat, uncovered, until the chicken is cooked, about 5-10 minutes, depending on the size of your chicken.
- Pour the beaten egg all over the chicken, don’t stir, cook it, covered for 1-2 minutes, until the egg is set. I prefer mine a little on the runny side still. If you want a fully cooked egg, go for 1 more minute.
- Fluff up the rice and dish it up into a bowl.
- Tip the chicken and egg mix onto your rice, top with spring onions and serve immediately. Sprinkle with some togarashi schichimi or crushed nori, if you like.
- Category: Main Course
- Cuisine: Japanese
- Serving Size: 1