Posted on Fri 3rd December 2021

Oyakodon

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

Cuisine

Japanese

Time

20 mins

Servings

2 people

Ingredients

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

Method

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.