Oyakodon (Chicken and Egg Rice Bowl)
By Namiko Hirasawa Chen · justonecookbook.com
30 min2
A Japanese rice bowl topped with tender chicken and barely-set eggs in a sweet-savory dashi broth.
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| prepCook 1½ cups / 300 g uncooked Japanese short-grain rice (yields 4⅓ cups / 660 g cooked, enough for 2 servings) | ||||||
| 120 ml dashi (Japanese soup stock) | Mix dashi, soy sauce, mirin & sugar | Layer onions & broth in pan, simmer medium | Add marinated chicken, simmer medium-low 5 min, flip halfway | Drizzle 2/3 eggs in circular pattern, medium heat | Add remaining 1/3 eggs & mitsuba, cook medium-low until set | Serve over rice, drizzle sauce, garnish with spices |
| 2 Tbsp soy sauce | ||||||
| 2 Tbsp mirin | ||||||
| 2 tsp sugar | ||||||
| ½ onion (113 g; peeled) | Slice onion lengthwise ¼ inch wide | |||||
| 280 g boneless, skinless chicken thighs | Trim, cut chicken against grain into ¾–1 inch pieces | Marinate chicken with sake, rest 5 min | ||||
| 1 Tbsp sake (for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit) | ||||||
| 2 large eggs (50 g each w/o shell; two-thirds for first addition) | Lightly break egg whites with chopsticks, keep yolks intact | |||||
| 2 large eggs (50 g each w/o shell; remaining one-third for second addition) | ||||||
| 4 sprigs mitsuba (Japanese parsley) (or green onion/scallion) | Chop mitsuba ½ inch wide | |||||
| shichimi togarashi (Japanese seven spice) (optional) | ||||||
| Japanese sansho pepper (optional) | ||||||
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