Oyakodon - Chicken and Egg Rice Bowl
photo by Jonathan Melendez
- Ready In:
- 2 boneless chicken thighs, but with skin (in Japan, this is usually sold as one intact piece)
- salt, to taste
- 3 tablespoons mirin
- 1 tablespoon sake
- 1 cup dashi
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1⁄2 large onion, thinly sliced
- 2 large eggs, gently beaten
- 1 1 green onions or 1 scallion, finely sliced for garnish
- 3 cups japanese cooked rice
- Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
- Bring mirin and sake to a boil in the same large frying pan.
- Add dashi, soy sauce and sugar and bring back up to a boil.
- Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go).
- Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
- Pour the mixture over each rice bowl and top with mitsuba.
Questions & Replies
Got a question? Share it with the community!