Oyakodon (Chicken & Egg Rice Bowl)
Oyakodon is a type of Japanese dish called donburi, or rice bowl, made of chicken and egg. Everyone seems to have their own favorite donburi, whether it's gyudon (beef bowl), katsudon (fried pork cutlet bowl) or unadon (grilled eel bowl). Whichever the variety, donburis are great in that they are quick to make and a meal unto themselves. Oyakodon is unique in that it includes chicken and egg, hence the name in Japanese which means "parent and child bowl." Disturbing, no?
- 1 lb boneless chicken thighs (or other similarly tender chicken)
- 1/2 medium yellow onion, sliced thinly
- 1-2 stalks of green onion, chopped
- 1/2 cup of dashi (kelp & fish flake broth)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 eggs, whipped
- 3 servings of cooked white rice
- Cut off the fat and other not-so-nice parts of the chicken thighs. Chop into small bite-sized pieces.
- Slice the onion thinly - with the grain - so that you have thin half discs. Chop the green onion.
- Mix the dashi with the mirin and soy sauce. I like to use a large non-stick wok to cook this dish -- the narrow bottom keeps the ingredients close together. Pour most of the dashi mixture (reserving about 1/4 of it), chicken and chopped onions in the wok and bring to medium heat. Cook until chicken looks done.
- Slowly pour the eggs into the mixture while continuing to stir the chicken and onions - the goal is to get the eggs distributed evenly. Add more dashi mixture if you want at this point. Lower heat and cook until egg sets and then get ready to serve!
- To serve, scoop a serving of hot rice into the bowl, then scoop a chunk of the egg/chicken/dashi mixture on top. Make sure you include some of the sauce. Garnish with the green onions and serve hot.
Serving Size: 3
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Preparation Time: 30 minutes