Chicken and Egg Rice Bowl (Oyakodon)
Japan is famous for its selection of delicious donburi (rice bowls), and this one is no exception. Oyakodon is sweet and savory, full of umami, and pretty darn addictive!
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 4 eggs (small)Note
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1/2 chicken breast (large) (150 g)
- 1/2 onion (100 g)
- 150 ml dashi
- 400 g cooked rice (hot)
- Scallion (chopped), as needed
- 1 tbsp sugar
- 1 tbsp sake
- 1 tbsp mirin
- 2 tbsp soy sauce
Place the chicken skin-side down. Lightly pound the entire surface with the blade of your knife to tenderize the meat.
Slice the chicken diagonally into 2 cm strips and then into 2 cm cubes.
Cut the onion lengthwise along the grain into 5 mm slices.
Make one serving at a time. In a small frying pan, add half of the dashi, 1/2 tbsp each of sugar, sake and mirin, and 1 tbsp of soy sauce. Place over medium heat and bring to a gentle boil. Add half of the chicken and onions, then simmer over medium-low heat for 2-3 minutes.
Crack two eggs in a bowl and beat very lightly.
Don't overbeat the eggs. The egg yolks and whites should still be separated.
Pour in the egg whites first, then after 2-3 seconds, the yolks in a circular motion.
Lightly shake the frying pan until the eggs are cooked to your liking. Fill a donburi rice bowl with one serving of rice, top with the simmered chicken and egg, then sprinkle with chopped scallions. Repeat the process to make another serving.
*How to beat the eggs*
Lightly break up each egg white as if cutting into 3-4 parts. Egg whites take more time than yolks to cook through, so add them before the egg yolks to avoid overcooking. The egg yolks on top also brighten up the dish with their yellow hue. Overcooking will make the eggs hard, so turn off the heat well before the eggs are done.