Oyakodon (Japanese Chicken and Egg Rice Bowl)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons dashi (homemade or instant)
- 2tablespoons dry sake
- 2tablespoons mirin or aji mirin
- 2tablespoons soy sauce
- ½teaspoons sugar
- 2skin-on chicken thighs, deboned (do it yourself or ask your butcher)
- 1small onion, thinly sliced, lengthwise
- 4eggs
- 6sprigs of mitsuba, cut into 1-inch lengths, or 2 scallions, very thinly sliced on a sharp diagonal
- Short-grained white rice (often labeled sushi rice), cooked, for serving
- Shichimi togarashi (Japanese 7-spice chile pepper, sometimes labeled nanami) (optional)
Nutritional analysis per serving (2 servings)
853 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 10 grams polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 51 grams protein; 1660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
- Step 2
Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1½-inch pieces.
- Step 3
Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about ⅓ cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
- Step 4
Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
- Step 5
Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.
Private Notes
Comments
but "lesser known" is subjective. if you wish to know more about any particular ingredient, simply google it. i don't say this with any rudeness or curtness at all, but genuinely. this page is meant to be a recipe, there are other pages that are for storytelling and explanations. one of the things i like about NYT cooking is that you don't first have to scroll through pages of text to get to the recipe you came for :)
Japanese cooking has many steps that appears to be unnecessary, but they all have reasons. In this case, the meat is browned first to lock the juice and the good flavor in the meat, just like when you make a good beef stew:)
Unnecessarily complicated! Crisp the chicken skin first, sure, but then just do all of the onions and sauce together and then all of the chicken and all of the eggs. Delicious meal, though.
The meat should not be browned first. This is a common mistake in wester interpreation of asian dishes. People think browning = more flavor = better but that is not the case. Browning the meat first changes the dish.
6 tablespoon is about 1/2 cup.
Definitely no need for it to be this complicated in method - make the sauce in the pan, add chicken, onion and shallots! Crack the eggs in. Easy x
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