Oyakodon - Japanese Chicken and Egg over Rice
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.
Print
Pin
Add to Collection
Servings:
Calories: 650kcal
Ingredients
- 100 g chicken thigh meat off the bone
- 125 ml dashi or light chicken stock
- 1 Tbsp light soy sauce
- 2 tsp mirin Don't do alcohol? See Notes
- 1 tsp sake or rice wine or dry sherry
Don't do alcohol? See Notes
- 1 small onion halved, then sliced thinly
- 2 eggs slightly beaten
To serve
- 1 cup cooked rice
- 1 spring onion scallion, sliced as in the image
Instructions
- 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.
Notes
If you don't do alcohol, leave out the sake and mirin and use a total of 1 tsp clear vinegar or rice vinegar, plus 1/2 tsp white sugar and 2 tsp water.
Nutrition
Serving: 1 | Calories: 650kcal | Carbohydrates: 62g | Protein: 37g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 425mg | Sodium: 1689mg | Potassium: 722mg | Fiber: 3g | Sugar: 8g | Vitamin A: 680IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 4mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!