Oyakodon (Japanese Chicken and Egg Rice Bowl)

2 comments

1. [**Credit For The Recipe And Image Belongs To J. Kenji López-Alt**](https://www.seriouseats.com/oyakodon-japanese-chicken-and-egg-rice-bowl-recipe)

   **Ingredients**

   * 1 cup (240ml) homemade or instant dashi
   * 2 tablespoons (30ml) dry sake
   * 1 tablespoon (15ml) soy sauce, plus more to taste
   * 1 tablespoon (15g) sugar, plus more to taste
   * 1 large onion (about 6 ounces; 170g), thinly sliced
   * 12 ounces (340g) boneless, skinless chicken thighs or breast, thinly sliced
   * 3 scallions, ends trimmed and thinly sliced, divided
   * 2 stems mitsuba (optional) Mitsuba is a parsley-like herb popular in Japan
   * 2 large eggs, lightly beaten

   **To Serve:**

   * 2 cups cooked white rice
   * Togarashi (Togarashi is Japanese chile powder)

   **Directions**

   1. Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.
   2. A four-image collage showing the initial oyakodon cooking steps. The top left image shows the onions being cooked in broth. The top right image shows the chicken, uncooked, added to the pan of onions. The bottom left image shows the cooked chicken, onions, and broth in the pan. The bottom right image shows the cooked chicken, onions, and broth topped with scallions.
   3. Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
   4. A two-image collage. The top image shows the pan of cooked chicken, onions, stock, and scallions having the whisked egg poured in. The bottom image shows the pan now containing all of the ingredients, including the egg.
   5. To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi. Serve immediately.

   **Note**

   Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It’s made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea

2. Looks nice!