Oyakodon

Season chicken, cook until golden brown. Cut into pieces. Stir-fry with sake, add sauce. Boil, top with scallions and egg. Cover, cook to desired doneness. Serve over rice. Enjoy this easy-to-make Oyakodon

5 from 2 votes

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Course: Rice

Cuisine: Japanese

Keyword: egg rice bowl, oyakodon

CookingStyle: Simmering

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 414kcal

Author: James Anderson

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Ingredients

10 ounces boneless chicken thighs skin on
¼ teaspoon salt
2 tablespoons sake
3 scallions cut in half
1 large egg beaten just to break the yolk

For sauce

½ cup dashi or chicken stock
2 teaspoons soy sauce
2 teaspoons honey or 2 teaspoons sugar + 1 teaspoon water
¼ teaspoon salt

Instructions

Combine the sauce ingredients in a bowl and set it aside.
Season the chicken evenly with ¼ teaspoon salt.
Place the chicken pieces on an unheated flat-bottomed pan.
Place the pan on the stovetop (do not turn on the heat yet) and weigh down the chicken pieces by placing another heavy pan (or a pot filled with water) over them to keep them flat.
Now, turn on the heat to medium. This method allows the chicken to cook evenly and fat to render out. Let the chicken fry until the skin is golden brown (about 7-10 minutes).
Remove the chicken from the pan and cut it into bite-sized pieces (It may not thoroughly be done at this point).
Drain any oil from the pan, leaving just a thin coating and any bits from the chicken.
Return the chicken and its juices to the pan. Add the sake and stir- fry until all the liquid has dried up.
Add the sauce mixture and bring it to a boil.
Sprinkle with scallions and pour in the egg.
Cover the pan and reduce the heat to low. Let it cook until the egg is of the desired doneness.
Add the rice evenly in each of the bowls!
Enjoy!

Video

Notes

The best way to serve oyakodon is with chicken and rice. Some people like their eggs runny, while others prefer them soft and cooked. Regardless of the style of oyakodon, you'll enjoy this tasty Japanese dish. Oyakodon is an essential part of any Japanese meal and is a staple in the cuisine of many Japanese cities. It can also be served as a starter or a side dish if you're traveling in Japan.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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