Oyakodon (chicken and egg rice bowl)

Name: Oyakodon (chicken and egg rice bowl)
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g chicken thigh fillet, cut into bite-sized pieces; 1 large onion, cut into thin half-moons; 6 eggs; 300 ml dashi stock; 3 tbsp soy sauce; 3 tbsp mirin; 1 tbsp sugar; 1 tbsp sake (optional); 4 bowls of hot cooked rice; spring onion or mitsuba, strips of nori

Time: 30 min4 servingsapprox. 520 kcal / serving (estimated)approx. 36 g protein / serving

Oyakodon (親子丼) literally means “parent-and-child bowl”: the chicken (parent) and the egg (child) together on rice. One of the best-loved Japanese home one-bowl meals: soft, creamy egg, chicken and onion simmered in soy-mirin broth, over hot rice.

Oyakodon (chicken and egg rice bowl) (illustration)

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Method

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Bring the dashi, soy sauce, mirin, sugar and sake to the boil in a wide, shallow pan.
Add the onion and chicken and cook over low-medium heat for 6–8 minutes until the chicken is cooked.
Lightly beat the eggs (the white and yolk should not mix completely).
Pour half the egg in a circle into the pan and cook uncovered for 30 seconds; then drizzle in the other half, cover and cook for 30–60 seconds until partly set (soft and slightly runny).
Divide the rice among deep bowls.
Slide the chicken and egg onto the rice, top with spring onion and nori strips and serve at once.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Do not overcook the egg: it should be soft, wobbly and slightly runny.
Adding the egg in two stages gives a juicy, silky texture.
Let the onion soften, since it sweetens the broth.
Eat fresh and at once.

Frequently asked questions

What is mitsuba?

A Japanese parsley-like herb; spring onion or parsley can replace it.

Without egg?

It would not be oyakodon, but it works as chicken and rice.

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