Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Japanese chicken and egg rice bowl (oyakodon)
The trick to moist eggs? Drizzle over the chicken in two portions. The first portion cooks thoroughly; the second, just barely. Old dish, new cooking technique.
By using more mirin, adding sugar becomes unnecessary.
Course
Main Course
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
cup
dashi
if using instant dashi, dissolve a tablespoon in a cup of water
6
tablespoons
mirin
4
tablespoons
sake
2
tablespoons
light soy sauce
2
cups
thin slices of chicken fillets
I like to keep the skin on but you can remove it, cut into slices about a quarter inch thick
2
medium
onions
peeled and thinly sliced
6
eggs
lightly stirred
½
cup
sliced scallions
light and dark green portions of the leaves, separated
Instructions
With the heat on high, pour the dashi, mirin, sake and soy sauce into a wok or shallow pan. Allow to boil uncovered for two minutes.
Scatter the sliced onions into the boiling sauce.
Spread the sliced chicken over the onions. Bring to the boil. If you see scum rising to the surface, skim it off.
Lower the heat to medium and cook uncovered just until the chicken is done.
Drizzle half of the stirred eggs over the chicken and sprinkle in the light green portion of the scallions. Allow the eggs to cook fully.
Drizzle in the remaining half of the eggs, sprinkle in the dark green portion of the scallions, turn off the heat and leave for ten seconds.
Ladle the chicken and egg mixture over cooked rice. Serve your oyakodon immediately.