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Clean recipe · sbs.com.au

Oyakodon

Chicken or egg, which came first? In this beloved Japanese classic, the answer is chicken, then egg! Oyakodon – literally “parent and child” rice bowl, combines tender chicken, soft egg and sweet onions over rice for the ultimate comfort bowl for 1, ready in just 15 minutes.

Original recipe: sbs.com.au

Yield:
1 servings
Prep:
5 min
Cook:
10 min
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Oyakodon

Ingredients

  1. 1 chicken thigh fillet
  2. Salt
  3. 1 tsp sake
  4. 2 eggs
  5. ½ cup dashi
  6. 1½ tbsp soy sauce
  7. 1 tbsp mirin
  8. 1 tbsp sugar
  9. ½ onion, thinly sliced
  10. 2 cups cooked short-grain rice, to serve
  11. Parsley, chervil, shichimi togarashi (Japanese seven spice), sansho (Japanese mountain pepper), to serve

Instructions

  1. Diagonally slice the chicken into bite-sized chunks. In a medium bowl, combine the chicken, a generous pinch of salt and the sake and mix well to combine. Set aside.
  2. Crack the eggs into a second small bowl then remove and reserve one egg yolk in another small bowl. Whisk the two eggs whites and remaining egg yolk with a fork until lightly frothy.
  3. Heat the dashi, soy sauce, mirin and sugar in a small frying pan, then add the onion and bring to a simmer. Cook for 3 minutes, or until softened, then add the seasoned chicken.
  4. Cover and cook for a further 3 minutes. Pour over the beaten egg mixture and cook for 2-3 minutes, or until the egg is just set. Lightly beat the reserved egg yolk and pour it over the mixture and cook for a further 30 seconds, or until just set.
  5. Spoon the rice into a serving bowl and top with the chicken and egg mixture. Sprinkle with herbs and spices and serve.