Classic Oyakodon: Japanese Chicken and Egg Rice Bowl
Discover the heartwarming simplicity of Oyakodon, a beloved Japanese comfort food. This recipe guides you through creating tender chicken and sweet onions, gently simmered in a savory dashi broth, then softly cooked with eggs and served over a bed of fluffy rice. It's a complete, satisfying meal in a single bowl, ideal for a quick and delicious weeknight dinner.
Let's cook.
Prepare your rice according to package directions. While the rice cooks, heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat.
Add the chicken thigh pieces to the skillet and cook for 3-4 minutes, until lightly browned on all sides. Remove the chicken from the skillet and set aside.
Add the thinly sliced yellow onion to the same skillet and sauté for 3-5 minutes, until softened and translucent.
Return the chicken to the skillet. Pour in the dashi broth, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat and cook for 5 minutes, ensuring the chicken is cooked through.
Pour the lightly beaten eggs evenly over the simmering chicken and onion mixture. Do not stir.
Cover the skillet and cook for 2-3 minutes, or until the eggs are just set but still slightly runny in the center.
Divide the cooked rice into two serving bowls. Carefully slide half of the chicken and egg mixture over each bowl of rice.
Garnish with chopped scallions and serve immediately.
About This Recipe
Big flavor.✦
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