{"id":"8e7aa7a0-f081-42ee-920c-43c5fe903b06","url":"https://recipestripper.com/recipes/8e7aa7a0-f081-42ee-920c-43c5fe903b06","source_url":"https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/oyakodon/x9396acjf","title":"Oyakodon","description":"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.","servings":1,"servings_text":"1","prep_time":"PT5M","cook_time":"PT10M","image_url":"https://assets.sbs.com.au/dims4/default/dd8d069/2147483647/strip/true/crop/2309x1299+0+0/resize/1280x720!/quality/90/?url=https%3A%2F%2Fsbs-au-brightspot.s3.ap-southeast-2.amazonaws.com%2Fb0%2Ffd%2Ffb19c9764af8b539faf7a487614a%2Frx75-recipe-adamliaw-oyakodon-creditjiwonkim-tcus8-1.jpg","ingredients":[{"text":"1 chicken thigh fillet","item":"chicken thigh fillet","quantity":1},{"text":"Salt","item":"Salt"},{"text":"1 tsp sake","item":"sake","quantity":1,"unit":"tsp"},{"text":"2 eggs","item":"eggs","quantity":2},{"text":"½ cup dashi","item":"dashi","quantity":0.5,"unit":"cup"},{"text":"1½ tbsp soy sauce","item":"soy sauce","quantity":1.5,"unit":"tbsp"},{"text":"1 tbsp mirin","item":"mirin","quantity":1,"unit":"tbsp"},{"text":"1 tbsp sugar","item":"sugar","quantity":1,"unit":"tbsp"},{"text":"½ onion, thinly sliced","item":"onion","quantity":0.5,"preparation":"thinly sliced"},{"text":"2 cups cooked short-grain rice, to serve","item":"cooked short-grain rice, to serve","quantity":2,"unit":"cup"},{"text":"Parsley, chervil, shichimi togarashi (Japanese seven spice), sansho (Japanese mountain pepper), to serve","item":"Parsley, chervil, shichimi togarashi (Japanese seven spice), sansho (Japanese mountain pepper), to serve"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"Spoon the rice into a serving bowl and top with the chicken and egg mixture. Sprinkle with herbs and spices and serve."}],"date_published":"2026-10-30T07:05:28.316781+00:00","date_modified":"2026-10-30T07:05:28.316781+00:00"}