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Oyakodon

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A comforting Japanese rice bowl featuring tender chicken and fluffy eggs, perfect for a quick yet satisfying meal.

Ingredients

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  • 2 servings of Rice
  • 4 Eggs
  • 4 Chicken thighs (skinless and boneless)
  • 2 Scallions (white and greens separated)
  • 1 Onion (diced)
  • 3 cloves Garlic (minced)
  • 3 tbsp Mirin
  • 4 tbsp Light Soy sauce
  • 2 gr Dashi Powder (Japanese stock powder)
  • 2 tbsp Brown Sugar

Instructions

  1. Boil water and cook rice according to packaging instructions. Set aside.
  2. Debone and remove the skin from the chicken thighs. Cut the meat into small cubes.
  3. Dice the onions into chunks and finely chop the scallions and garlic. Separate the white parts from the green parts of your scallions.
  4. In a bowl, mix together the chicken cubes, dashi powder, soy sauce, 1 cup of water, mirin, and brown sugar.
  5. In a pan, cook scallion whites, garlic, and onions on medium heat with vegetable oil until soft.
  6. Once the onions soften, add the chicken mixture from the bowl to the pan. Let it cook on medium heat for 8-9 minutes.
  7. Meanwhile, whisk the 4 eggs in a bowl until they reach 85% consistency.
  8. Gently pour the beaten eggs over the chicken and sauce mixture. Cook for another 4 minutes, allowing the eggs to set but remain slightly runny.
  9. Sprinkle chopped scallion greens over the dish.
  10. Serve the Oyakodon over a bowl of steamed rice.

Notes

For best results, select fresh chicken and adjust cooking times according to desired doneness.

Nutrition

Find it online: https://sousviderecipe.com/oyakodon-recipe/