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Japanese Chicken And Egg On Rice - Oyakodon

TheAimlessCook's picture
This Japanese chicken and egg recipe is called Oyakodon. It means "mother and child" and is served on steamed rice. The steaming of the chicken and egg in the tasty broth makes the eggs silky and smooth and everything is brought together in a delicate harmony.
Ingredients
  Chicken thighs 2 Medium, diced
  Onion 1⁄2 Medium, sliced
  Eggs 1 Large, beaten
  Green onions 1 Medium, chopped finely
For the base
  Dashi 300 Milliliter
  Mirin 150 Milliliter
  Soy sauce 100 Milliliter
  Sugar 2 Tablespoon
Directions

MAKING
1. In a heated pan add dashi, mirin and soy sauce. The sweetness of this sauce can be varied by adjusting the quantity of the sugar added into it.
2. Take a 10-inch skillet heated up, add the cut pieces of meat and onion to it. Saute this for a couple of seconds and then add the sauce. Once it boils, cover it and let the meat cook.
3. After a while turn the heat down to medium and open the lid and pour half of the beaten egg over the top of the oyakodon and replace the lid and let it cook for a minute. After a minute open the lid and pout the remaining beaten egg

SERVING
4. Serve the Oyakodon over a bowl of freshly steamed rice and garnish it with finely chopped green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2
Subtitle: 
Japanese Chicken in Soy and Dashi Sauce
Gourmet's delight...if that's what you are looking for, try this video. It prepares a fine variety of chicken with a rich sauce made from dashi granules and soy sauce. It gives an authentic taste to this comforting dish. Serve with brown rice and get a touch of this classic dish from the land of the rising sun.

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