Oyakodon (Chicken and Egg Rice Bowl)
Typical Japanese comfort food you can make in 30 minutes. Ideal meal for weeknights dinner!
Video
Ingredients
- 1 chicken breast (approx. 280 g) or chicken thighs
- 1 onion (approx. 80 g)
- 3 eggs
- Salt
Seasoning:
- 120 ml water
- 1 tsp dashi powder
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp sugar
Instructions
- First, prepare the seasoning. Mix all the ingredients and set aside.
- Cut the onion. It shouldn't be thinly sliced. About 5 mm wide is okay.
- Slice the chicken into equally sized pieces (about 2 cm) and sprinkle with salt.
- Crack the eggs into a bowl. Using chopsticks or fork poke them gently to create a marble effect.
- I made one portion at a time, so I divided all ingredients in half. Put the sauce and onion in the pan and turn on the heat. Once it starts simmering, add the chicken. Let it cook. Occasionally stir gently and flip the chicken. You don't need to cover the pan with a lid.
- I added the eggs two times. You can increase the heat to medium. Tried to add more egg whites first as they need more time to cook with little bit of egg yolks. Let it cook a bit. You don't have to use the lid. But you can, if you want to cook it faster.
- Add the rest of the eggs and cook until desired texture.
- Typically, the eggs should be wobbly and the egg yolks should be a little bit runny but I would say it's up to you. I cooked it slightly more than I should have because some members of our family don't like half-cooked eggs.
