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Oyakodon (Chicken and Egg Bowl)

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Ingredients

Adjust Servings:
4 chicken thighs
1 Onions cut in big slices
1 sbsp oil
1 cup Dashi
1 tbls Mirin
2 tbls Sake wine
1tbls Soy sauce
1 cup water
1 tbls Sugar
1/2 cup chopped parsley
4 slightly blended Eggs
serving
3 cups Japanese Rice can be any sticky rice or round rice

Nutritional information

130
Calories
2.2g
Total Fat
74 mg
Cholesterol
560 mg
Sodium
4.4 g
sugars

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Oyakodon (Chicken and Egg Bowl)

Chicken and egg traditional Japanese cuisine

Features:
  • 30 minutes or less
  • chicken
  • Eggs
  • Rice
Cuisine:
  • 17 minutes
  • Serves 4
  • Easy

Ingredients

  • serving

Directions

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I came across Oyakodon when I was traveling in japan a few years back and since then we make it on a Weekly basis. it’s all you need in a dish eggs, chicken, rice, and most important kids love it.

The meaning of of Oyakodon (親子丼) means “parent-and-child rice bowl “when the chicken is the parent and the egg is the child.

We make double the amount of the original recipe so it’s more than enough for lunch or dinner for 4-5 people.

The key in this dish is first keeping the proportions of the stock and second don’t overcook the egg, it should be a bit raw and runny.

Oyakodon, steps in making this dish successful

Unlike the original dish, I like to sear the chicken and onion bit and then prepare add the sauce to the pan while the chicken and onions keep on cooking, it saves time.

oyakodon

After we sauté the chicken and onion for a few minutes we add the dashi (see note below on the dashi), Sake, Mirin and soy and cook until incorporated. It is a fast dish so we don’t want for too many liquids to evaporate, immediately we add the eggs and cook for another minute.

A few words about Dashi in Oyakodon

If you have dashi stock it’s great, it can save up time and effort for the Oyakodon dish however if you don’t have one, you can make it easily, it takes a few minutes.

We make the Dashi stock with two main ingredients Kombu kelp and katsuobushi which are bonito flakes.

In a large sauce pan we add 2 cups of water and the kombu kelp, bring into a gentle simmer, then remove the kombu kelp and add the katsuobushi, cook on low heat for another 5 minutes and strain the broth.

The idea is to get a high flavored umami broth that is a base for many dishes. If you are making many Japanese cuisine dishes, this broth is essential and appears almost in every Japanese recipe.

 

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Steps

1
Done
5 minutes

preparation

slice the chicken tights into small cuts, about 2-3 cm chunks , cut onion in relatively big pieces and parsley as well, prepare all the other ingredients as well to be easy to use, the dish is quite fast.

2
Done
12 minutes

cooking

Place an Iron skillet over medium heat.
Add oil, chicken and stir fry for 1 minute until it changes to pale white.
Add the onion and cook for another 2 minutes.
Pour the sake, mirin, soy sauce, water, sugar and dashi in this order.
Stir well and reduce the stock a bit, cook for another 5 minutes until chicken is fully cooked.
Add parsley and pour the eggs in a steady slow stream, don’t mix the egg, you can shake the pan a few times instead.
That's it, you're all done serve on rice and enjoy!

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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