Chicken and Egg on Rice (Oyakodon)
Classic comfort food! Tender chicken simmered in fragrant dashi with half-scrambled eggs on rice.
Photographed by Shin Ebisu
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 4 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 160 g chicken thigh
- 1 tsp soy sauce
- 2 tsp sake
- 150 ml dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 60 g Japanese green onion
- 400 g cooked rice (hot)
- Sansho pepper, as needed
Trim off excess fat and skin from the chicken and cut into easy-to-eat pieces. Combine [A] in a bowl and marinate the chicken for 2-3 minutes.
Pour [B] into a frying pan and place over high heat. When it comes to a gentle boil, drain the chicken and add to the pan. Simmer for a couple of minutes while turning over.
Be careful not to overcook and toughen the meat.
Crack the eggs in a bowl and beat lightly. The egg yolks and whites do not need to be thoroughly combined. Cut the green onions diagonally into 5-6 cm lengths.
Add the green onions to the pan and return to a gentle boil. Drizzle 2/3 of the eggs in a circular motion, and cook until slightly runny.
The egg needs to be added when the dashi comes to a gentle boil. If added before the dashi starts to boil, it will sink. If added to a rolling boil, it will harden.
Add the remaining egg in a circular motion and cover. When it starts to steam, turn off the heat and cook in residual heat for a minute.
Cooking in residual heat steams the egg, resulting in a light and fluffy texture.
Arrange the rice in individual bowls, top with the chicken and egg and sprinkle with sansho pepper.
Don't overbeat the eggs. Combine with dashi and add to the pan in two parts.