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Oyakodon
Japanese Chicken and Egg Rice Bowl
Oyakodon, literally 'parent-and-child bowl,' is a comforting and classic Japanese rice bowl dish. It features tender pieces of chicken and fluffy scrambled egg simmered in a savory-sweet dashi-based sauce, all served over a bed of steamed rice. It's a quick, flavorful, and satisfying meal perfect for any occasion.
🧂 Ingrédients
- 2 bowls Cooked Japanese short-grain rice
- 200 g Boneless, skinless chicken thighs
- 3 Large eggs
- 0.5 medium Onion, thinly sliced
- 100 ml Dashi stock
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tsp Sugar
- 1 stalk Green onions (scallions), thinly sliced
- Mitsuba or parsley, for garnish (optional)
👨🍳 Instructions
- 1
Cut the chicken thighs into bite-sized pieces. Thinly slice the onion.
💡 Conseils de pro: Ensuring even bite-sized pieces helps the chicken cook uniformly. - 2
In a small bowl, lightly beat the eggs. Do not over-beat; you want streaks of yolk and white visible.
💡 Conseils de pro: Lightly beating the eggs creates a more appealing texture in the finished dish. - 3
In a small skillet or oyakodon pan, combine the dashi stock, soy sauce, mirin, and sugar. Add the sliced onion and bring to a simmer over medium heat.
💡 Conseils de pro: A dedicated oyakodon pan is ideal, but a small skillet works well. - 4
Add the chicken pieces to the simmering sauce. Cook for about 5-7 minutes, or until the chicken is cooked through, stirring occasionally.
💡 Conseils de pro: Don't overcrowd the pan; cook in batches if necessary. - 5
Pour about two-thirds of the beaten egg mixture evenly over the chicken and onion. Cover the skillet and cook for 1-2 minutes, or until the egg is about 70% set.
💡 Conseils de pro: Covering helps the egg cook evenly with gentle heat. - 6
Pour the remaining egg mixture over the top. Scatter some of the sliced green onions. Cover again and cook for another 30 seconds to 1 minute, until the egg is cooked to your desired doneness (slightly runny is traditional).
💡 Conseils de pro: Adjust cooking time based on how you like your egg cooked. - 7
Gently slide the oyakodon mixture from the skillet over a bowl of hot steamed rice.
💡 Conseils de pro: Use a spatula to help guide the mixture onto the rice. - 8
Garnish with remaining sliced green onions and mitsuba or parsley, if using. Serve immediately.
💡 Conseils de pro: Serve with Japanese chili powder (shichimi togarashi) on the side for those who like a little spice.
💡 Conseils de pro
- ✓Using chicken thighs results in a more tender and flavorful dish compared to breast meat.
- ✓The quality of dashi stock significantly impacts the final flavor. You can use instant dashi granules for convenience.
- ✓For a richer flavor, you can add a small knob of butter to the sauce before adding the egg.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add sliced shiitake mushrooms along with the onions for an earthy depth.
- For a vegetarian version, substitute chicken with firm tofu or enoki mushrooms.
- A dash of sake can be added to the sauce for an extra layer of complexity.