Chicken and Egg Bowl (Oyakodon)

親子丼 (Oyakodon)

Oyakodon means parent-and-child donburi because its main ingredients are chicken and eggs. Simmer all ingredients in soup with soy sauce and dashi. One more simple step – sauté the chicken skin for an extra layer of flavour.

Prep time10 mins
Cooking time10 mins

Ingredients (2 servings)

Chicken thighs with skin (boneless)2
Eggs2
Spring onion2

Soup base

Water70ml
Dashi stock3/4 tsp
Mirin1 tbsp
Soy sauce1 tbsp

* Need to be served with rice. Please cook the rice first.

Preparation

  1. Cook rice.
  2. Chicken thighs: Remove excess chicken skin and blood vessels. The fascia is cut to reduce meat shrinkage. Marinate with salt and ground white pepper/cooking wine.
  3. Spring Onion: Cut diagonally. A small amount of green parts can be cut into spring onion rings for decoration.
  4. Eggs: Lightly beat.

Cooking

  1. (Medium-high heat) Fry the chicken skin side down until golden brown.
  2. After the chicken skin is fried until golden brown, cut the chicken into large dice.
  3. (Medium-high heat) Add water to the frying pan and add the dashi stock after the water boils.
  4. (Medium-high heat) Add mirin, soy sauce and spring onion.
  5. (Medium-high heat) Put the chicken back into the pan and meat side down.
  6. (Medium-high heat) When the chicken is almost cooked, add the beaten egg.
  7. (Medium heat) Lightly stir the egg.