Oyakodon (Japanese chicken and egg rice bowl)

    Oyakodon (Japanese chicken and egg rice bowl)


    1 person made this

    About this recipe: Japanese comfort food, Oyakodon is chicken and beaten eggs, simmered in a sweet and savoury stock and eaten over cooked rice in a bowl.

    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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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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