Curry Oyako-don: A Delicious Harmony of Tender Chicken and Egg
Easy Homemade Curry Oyako-don Recipe
Inspired by the book ‘Tokyo Curry’ by Tokyo Curry Banchou (東京カリ~番長), this recipe presents a flavorful Curry Oyako-don. It’s a delightful dish where tender chicken, soft egg, and aromatic curry sauce come together beautifully over a bed of rice, making it utterly irresistible.
Main Ingredients- 1 piece Curry Roux (approx. 20-25g, store-bought)
- 100g Chicken (thigh or breast), cut into bite-sized pieces
- 1/3 Onion, thinly sliced
- 2 Eggs, lightly beaten
- A little Scallion or Garland Chrysanthemum, chopped (for garnish)
Sauce Seasoning- Over 150ml Dashi Stock (chicken, kelp, or water)
- 1 tsp Sugar
- 1 tsp Mirin (sweet rice wine)
- 2 tsp Soy Sauce
- Over 150ml Dashi Stock (chicken, kelp, or water)
- 1 tsp Sugar
- 1 tsp Mirin (sweet rice wine)
- 2 tsp Soy Sauce
Cooking Instructions
Step 1
First, cut the chicken into bite-sized pieces. Using chicken thigh will result in a more tender texture.
Step 2
Peel and wash the onion, then thinly slice it. Slicing it thinly helps its sweetness infuse well into the sauce.
Step 3
In a small bowl, combine the dashi stock, sugar, mirin, and soy sauce. Stir well to create the sauce mixture. Ensure all seasonings are dissolved.
Step 4
Pour the prepared sauce mixture into a medium-sized pan or pot and bring to a simmer over medium heat. Once boiling, add the sliced onion and chicken pieces. Reduce the heat to low and gently simmer until the chicken is fully cooked.
Step 5
Lightly beat the eggs, just enough to break up the yolks and whites slightly. Avoid over-beating, as this can make the cooked egg texture dry.
Step 6
When the chicken is cooked and the onion is translucent, turn off the heat temporarily. Add the curry roux pieces and stir until they dissolve smoothly without lumps. Taste the sauce and adjust the seasoning if needed; add a little more soy sauce if it’s too bland, or a splash of water or dashi stock if it’s too salty.
Step 7
Return the pan to low heat. Gently pour the lightly beaten eggs over the chicken and onion mixture. Wait for the edges of the egg to start setting slightly.
Step 8
Once the egg is poured, cover the pan with a lid and continue to cook on low heat for about 1-2 minutes, or until the egg is cooked to a soft, custardy consistency (half-boiled). Be careful not to overcook, as this will result in a hard-boiled egg.
Step 9
Serve the finished Curry Oyako-don generously over warm rice. Garnish with the chopped scallions or garland chrysanthemum. This dish is best enjoyed immediately while it’s warm!
