Oyakodon
Chicken and egg simmered together. A complete meal in one bowl.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 3
- Level
- Medium
Photo: Gu Ko / Pexels
This rice bowl is budget friendly and on the table in well under an hour. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Taste as you go and adjust the seasoning to your liking.
Method
Cook the rinsed rice until glossy and just sticky, then fluff it gently and keep it covered so it stays warm while you finish the toppings.
Simmer 1/2 cup dashi, 2 tablespoons soy sauce, 2 tablespoons mirin and 1 tablespoon sugar in a small skillet. Add the onion and bite-size chicken and cook 6 minutes.
Beat the eggs lightly so streaks of white remain, pour two-thirds over the chicken, cover for 1 minute, add the rest and turn off the heat while still soft.
Fill deep bowls with hot rice and spoon the topping and some of its sauce over the top.
Garnish with sliced scallions and serve hot.
Chef's note
Slice onions evenly so they cook at the same rate.
From the Donburi and Curry counter
Hearty toppings over a bowl of rice. Explore more recipes that use the same techniques and pantry.
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