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Japanese chicken and egg rice bowl (oyakodon)

Japanese chicken and egg rice bowl (oyakodon)

A Japanese donburi dish of chicken, onion, scallions and beaten eggs simmered in dashi, soy sauce, sake, mirin, and sugar, and served over rice.
Course Main Course
Cuisine Japanese
Keyword Chicken fillet, Rice bowl
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

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.
    Making oyakodon sauce with dashi, sake, mirin, soy sauce and sugar before adding sliced onions
  • 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.
    Simmering chicken, beaten eggs and scallions to make oyakodon
  • 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.
    Cooking oyakodon in a wok
  • Ladle the chicken and egg mixture over cooked rice. Serve your oyakodon immediately.
    Japanese chicken and egg rice bowl (oyakodon)