Oyakodon - Failproof Japanese Chicken Bowl
Oyakodon is one of Japan's favorite comfort meals. Chicken and egg on top of rice.
Servings: 1 person
- 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
- Salt - few shakes
- Black pepper - few shakes
- Mirin or any cooking wine - few drops
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)
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.
- 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