Oyakodon - Failproof Japanese Chicken Bowl
Oyakodon is one of Japan's favorite comfort meals. Chicken and egg on top of rice.
Servings: 1 person
Ingredients
- Chicken breast - 1
- Onion - ¼ a whole
- Spring onion - 1 stalk
- Egg - 1
- Rice - 1 cup
Soy Sauce Broth
- Soy sauce - 2 Tablespoons
- Mirin or any cooking wine - 2 Tablespoons
- Water - ¼ cup
- Sugar - ⅔ Tablespoon or 2 teaspoons
Seasoning Chicken
- Salt - few shakes
- Black pepper - few shakes
- Mirin or any cooking wine - few drops
Instructions
Prep ingredients
- Cube chicken into small bite-sized pieces. Season with salt and pepper.
- Pour in a few drops of the cooking wine and mix it. Set chicken aside.
- Then cut onion into strips. Also cut the green portion of the spring onions into 1 inch pieces and cut the white part into small slices.
- Make sauce and prep eggs
- Add soy sauce, mirin, water and sugar into a small bowl.
- Crack the egg into a bowl and give a few stirs (Note: Don't overmix the eggs and completely whisk the white and yolk into one)
Cook chicken
- Put frying pan on medium-high heat. Pour oil in. When it is hot, put the chicken in.
- Once the chicken pieces are half-way cooked through, add the sliced onions and the green portions of the spring onion.
- Then pour in the soy sauce broth. Let it cook for a few minutes, until sauce has reduced and become sticky. Then turn off the heat.
- Gather the ingredients to the center of the pan and add the egg mixture over the top.
- Put a lid on and cook for 30 seconds. Then pour it over a bed of sticky rice.
Notes
- Turn off the heat before pouring the egg mixture so it cook on residual heat. The bowl tastes best when the eggs are still slightly runny.
- See video below for more details