Oyakodon Chicken & Egg Bowl
A comforting Japanese rice bowl with tender chicken and soft eggs simmered in a sweet-savory dashi broth. The name "oyakodon" literally means "parent-and-child donburi," referring to the chicken and egg combination.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 4 eggs, lightly beaten
- 2 cups Japanese short-grain rice, cooked
- 1 cup dashi stock (instant or homemade)
- 3 tbsp soy sauce
- 3 tbsp mirin (Japanese sweet cooking wine)
- 2 tbsp sugar
- 1 yellow onion, thinly sliced
- 4 green onions, sliced diagonally
- to taste shichimi togarashi (Japanese seven spice)
Instructions
-
1
Cook 2 cups cooked Japanese short-grain rice according to package instructions.
-
2
In a bowl, combine 1 cup dashi stock (instant or homemade), 3 tbsp soy sauce, 3 tbsp mirin (Japanese sweet cooking wine), and 2 tbsp sugar.
-
3
Heat a large skillet or special oyakodon pan over medium heat. Add the dashi mixture and bring to a simmer.
-
4
Add 1 thinly sliced yellow onion and cook for about 2-3 minutes until slightly softened.
-
5
Add 1 lb cut into bite-size pieces boneless chicken thighs in a single layer and simmer for 5-7 minutes until the chicken is nearly cooked through and reaches an internal temperature of 160°F (71°C).
-
6
Drizzle 4 lightly beaten eggs evenly over the chicken and onions. Cover and cook for 2-3 minutes until the eggs are soft-set but still a bit runny on top.
-
7
Remove from heat. The residual heat will continue cooking the eggs and chicken to a safe temperature of 165°F (74°C).
-
8
To serve, place a portion of cooked rice in each bowl. Slide the chicken and egg mixture with some of the broth over the rice.
-
9
Garnish with 4 sliced diagonally green onions and a sprinkle of to taste shichimi togarashi (Japanese seven spice) if desired.