Tender Oyakodon: Japanese Chicken and Egg Rice Bowl
Super Easy Oyakodon: A Simple Chicken and Egg Rice Bowl You Can Make at Home!
Craving a delicious and impressive home-cooked meal but want to keep it simple and quick? Why not try Oyakodon? This Japanese classic is mildly seasoned, incredibly savory, and delightfully light. Enjoy a comforting bowl of Oyakodon that’s perfect for any occasion, whether it’s a special meal or a busy weeknight dinner.
Ingredients- 1 serving of warm rice
- 340g boneless, skinless chicken thighs (trimmed of excess fat)
- 2 large eggs
- 20g scallions or the white part of a leek
- 1 tsp sesame oil
- 4g toasted sesame seeds
- 150ml dashi stock (or chicken broth)
- 1.5 Tbsp soy sauce
- 1.5 Tbsp mirin (sweet rice wine)
- 1 tsp sugar
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce that will bring all the flavors together. In a small bowl, combine 150ml of dashi stock (or chicken broth) with 1.5 Tbsp soy sauce, 1.5 Tbsp mirin, and 1 tsp sugar. Whisk until the sugar is completely dissolved. This flavorful sauce will add a wonderful umami depth to the chicken and eggs.
Step 2
Now, let’s prepare the toppings. Finely chop about 20g of scallions or the white parts of a leek. These will be sprinkled on top of your Oyakodon at the end, adding a lovely fresh aroma and a beautiful visual touch.
Step 3
For the eggs, gently beat them just enough to combine the yolks and whites. You only need to whisk them a couple of times with chopsticks. This ensures a tender, custardy texture when cooked, making your Oyakodon extra delicious.
Step 4
Start by trimming any excess skin and fat from the chicken thighs. Then, cut the chicken into bite-sized pieces, about 2-3 cm each, perfect for topping rice. Using chicken thighs ensures a tender and juicy bite, making them ideal for Oyakodon.
Step 5
Season the cut chicken thighs lightly. Add a pinch of salt (be mindful as soy sauce is also added later) and 1 tsp of sesame oil. Gently mix them together. This step helps to remove any gamey odors from the chicken and infuses it with a subtle, pleasant sesame aroma.
Step 6
Heat a non-stick skillet over medium heat. Add the seasoned chicken thighs and cook until they are browned on all sides and most of the pink color has disappeared. Searing the chicken will develop a lovely flavor and texture.
Step 7
Once the chicken is cooked through, pour the prepared sauce into the skillet. Reduce the heat to low. Drizzle the lightly beaten eggs evenly over the chicken and sauce. Immediately cover the skillet with a lid and let it cook for about 1-2 minutes, or until the eggs are just set but still a little runny – a perfect semi-cooked (hanjuku) texture. This ensures the eggs remain wonderfully soft and moist.
Step 8
Fill a serving bowl with warm rice. Carefully arrange the cooked chicken, eggs, and sauce mixture from the skillet over the rice. Make sure to spoon all the delicious sauce over the rice to keep it moist and flavorful.
Step 9
Finally, sprinkle the toasted sesame seeds over the top for a nutty crunch, and garnish with the chopped scallions. Your delicious Oyakodon is now ready to be enjoyed! Savor this comforting bowl of fluffy rice topped with tender chicken and delicate eggs.
