Classic Oyakodon
This is a classic Oyakodon - an easy and comforting Japanese classic.
Equipment
- 1 Medium Sized Frying Pan
- 2 Small Jugs
Ingredients
Ingredients
- 2 servings cooked Japanese rice (see notes for how to cook rice)
- 2 large chicken thighs (sliced into bite sized pieces)
- 2 eggs (large)
- 1/2 sliced onion (medium sized)
Marinade
- 1 teaspoon cooking sake (optional)
- 1 pinch salt
Seasonings
- 150 mililitres dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 teaspoon white sugar
Garnish
- chopped parsley (optional)
- shichimi (Japanese seven spice)
Instructions
- To your sliced chicken, add the sake and salt then let it sit whilst you prepare the other ingredients.
- In a small jug combine the ingredients for the seasonings and set aside.
- Crack two chicken eggs into a jug. Pop the yolks and gently stir 1-2 times, it should look resemble a marble pattern.
- In a medium sized pan, add in the sliced onion and seasoning mixture. Bring to a simmer and cook for about 7-10 minutes, or until the onions are semi-translucent.
- Add the chicken and cook for about 5 minutes, or until the chicken is half-way done. Flip the chicken and cook for another 4-5 minutes.
- Once the chicken is almost done, gently pour the egg mixture evenly around the pan, lower the heat and cover with a lid. For a soft and silky egg, cook for about 1-2 minutes. If you prefer well done eggs, cook for longer.
- Serve over rice, garnish with a couple pinches of fresh chopped parsley and enjoy!
Notes
Check out this blog post on how to cook perfect Japanese rice.