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Oyakodon (Japanese chicken and egg rice bowl)
Japanese comfort food, Oyakodon is chicken and beaten eggs, simmered in a sweet and savoury stock and eaten over cooked rice in a bowl.
Ingredients
Serves: 4
- 385g uncooked jasmine rice
- 950ml water
- 4 skinless, boneless chicken thighs, cut into small pieces
- 1 onion, cut in half and sliced
- 475ml dashi stock, made with dashi powder
- 60ml soy sauce
- 3 tablespoons mirin (Japanese rice wine)
- 3 tablespoons brown sugar
- 4 eggs
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear; drain off the rinse water. Bring the rice and 950ml of water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick pan with a lid; cook and stir over medium heat until the chicken is cooked through and beginning to brown, about 5 minutes. Stir in the onion; cook and stir until the onion is soft, about 5 more minutes. Pour in the stock and whisk in soy sauce, mirin and brown sugar, stirring to dissolve the sugar. Bring the mixture to the boil and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten and pour over the chicken and stock. Cover the pan; reduce heat and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, divide cooked rice between 4 deep bowls, top each bowl with 1/4 of the chicken and egg mixture and some of the soup.
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Reviews & ratings
Average global rating:
(116)
Reviews in English (78)
This is the ORIGINAL Oyakodon recipe! If you can't find dashi, try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don is just the word used for "rice bowl" - 23 Aug 2010 (Review from Allrecipes US | Canada)
Real crowd-pleaser here. My kids loved it. Easy to make. To those who say that replacing the dashi with chicken stock, I feel you're missing the Japanese essence of this dish. I heartily recommend seeking out either dashi powder or, if you're feeling a little adventurous, try making your own. It's really quite easy. There are numerous recipes for dashi on this site. - 30 Oct 2010 (Review from Allrecipes US | Canada)
I really enjoyed this recipe. I couldn't find dashi powder, so I substituted veggie stock, which worked just fine. Simple and very tasty. - 15 Nov 2009 (Review from Allrecipes US | Canada)