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Oyakodon

Prep: 5 mins

Cook: 15 mins

A comforting one-pot chicken and egg rice bowl, perfect for chilly nights!

Sauce

  • 4 Tbsp dashi (homemade or instant)

  • 1 Tbsp dry sake

  • 1 Tbsp mirin

  • 1 Tbsp light soy sauce

Chicken Rice

  • 2 skin-on chicken thighs, deboned

  • ½ tsp sugar

  • 1 small onion, thinly sliced, lengthwise

  • 2 eggs

  • 2 spring onions, very thinly sliced on a sharp diagonal

  • Sushi rice cooked, for serving

Preparation

  • Make the sauce in a small bowl, combining the dashi, sake, mirin, soy sauce and sugar, and set aside. Next get your sushi rice cooking on the side and chop the chicken into thin slices. Whisk the egg gently, so that the white and yolk remain a little separated.

Cooking

  • Heat a small skillet over a medium-high heat. Combine the dashi, with the onions, mirin, sake, light soy sauce and a pinch of sugar.

  • Cook for 3-4 mins until softened. Once the sauce has slightly reduced, drop in the chicken thighs and cook until the chicken is 90 percent done. Lower to a medium heat and add the whisked eggs. Let the eggs set slightly, but lean on the side of runny, they will cook after they have been taken off the heat.

  • Pour all over the rice and garnish with the thinly sliced spring onions and enjoy!

How To Make Oyakodon

INSPIRED BY OUR TIPS AND RECIPES?

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Sauce

  • 4 Tbsp dashi (homemade or instant)

  • 1 Tbsp dry sake

  • 1 Tbsp mirin

  • 1 Tbsp light soy sauce

Chicken Rice

  • 2 skin-on chicken thighs, deboned

  • ½ tsp sugar

  • 1 small onion, thinly sliced, lengthwise

  • 2 eggs

  • 2 spring onions, very thinly sliced on a sharp diagonal

  • Sushi rice cooked, for serving


Preparation

  • Make the sauce in a small bowl, combining the dashi, sake, mirin, soy sauce and sugar, and set aside. Next get your sushi rice cooking on the side and chop the chicken into thin slices. Whisk the egg gently, so that the white and yolk remain a little separated.

Cooking

  • Heat a small skillet over a medium-high heat. Combine the dashi, with the onions, mirin, sake, light soy sauce and a pinch of sugar.

  • Cook for 3-4 mins until softened. Once the sauce has slightly reduced, drop in the chicken thighs and cook until the chicken is 90 percent done. Lower to a medium heat and add the whisked eggs. Let the eggs set slightly, but lean on the side of runny, they will cook after they have been taken off the heat.

  • Pour all over the rice and garnish with the thinly sliced spring onions and enjoy!

How To Make Oyakodon

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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