Oyakodon  Chicken & Egg Rice Bowl

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"Oyakodon" (親子丼) is a humble, cheap and quick dish that is popular in homes and restaurants across Japan. Made with succulent chicken thigh, softened onions and silky egg served over Japanese rice, oyakodon is a comforting dish that you can easily make at home!

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Oyakodon

Yield

2 servings

Type

pan-fry

Time

25 minutes

Level

Beginner

what you'll need:

» chicken thigh (skin on) » plain flour  » onion » mirin » light brown sugar » chicken bouillon powder » soy sauce » eggs » rice

Prepare chicken thigh

1

Cut the chicken into bitesize pieces and sprinkle with salt, pepper and flour. Make sure all pieces are evenly coated.

Fry the  chicken

2

Heat a pan on medium and add a drizzle of oil. Place the chicken in the pan with the skin side facing down.

turn  the chicken

3

Once the skin becomes crispy, flip it over and seal the other side. Once sealed, turn off the heat and set aside.

Make broth and soften onions

4

Mix dashi, mirin, light brown sugar and chicken bouillon powder in a pan and add onions. Simmer until the onions are softened.

Add chicken  and soy sauce

5

Pour in the soy sauce and mix, then add the chicken pieces.

Separate  the eggs

6

Separate the egg whites and yolks into two bowls. Lightly whisk the egg whites first.

add the egg whites

7

Pour the whisked egg whites evenly around the pan.

Add a lid to the pan

8

Place a lid on the pan and allow the egg white to cook for 1 minute.

Add the egg yolks

9

Whisk the egg yolks and add them to the pan. Cook for  1 minute then add the lid and turn off the heat. Finish cooking with the risidual heat until it reaches the desired consistency.

dish up

10

Dish up a bowl of rice and top with the chicken, onions and egg. Drizzle with the broth and top with wild parsley or kizami nori.

Check out the full recipe with secret tips and tricks to make the tastiest oyakodon ever!