Classic Oyakodon (Japanese Chicken
Egg Bowl)
Experience the ultimate Japanese comfort food with Oyakodon. Tender chicken and sweet onions are simmered in a savory broth, then enveloped in softly set eggs over warm rice.
Oyakodon, translating poetically to parent and child bowl, is a staple of Japanese home cooking. The magic lies in the balance of sweet mirin and savory sauce, gently steaming the chicken and onions until tender. Serving it over a bed of steaming white rice allows the rich, flavorful broth to soak through every grain, while a vibrant garnish of green onions adds a fresh finishcite: 1.
Ingredients
- 200 ml clear water
- 1 tbsp fish sauce
- 1 tbsp mirin
- 2 tbsp light soy sauce
- 1 tbsp white sugar
- 200 g diced chicken
- 1/2 medium onion, sliced
- 2-3 eggs, lightly beaten
- 2 servings steamed white rice
- optional chopped green onions
Instructions
- 1Pour water into pot
Pour 200ml of clear water from a measuring cup into a metal pot as the base for the broth.
Tip: Ensure the pot is clean and placed securely on the cooking surface. - 2Add mirin
Pour one spoonful of mirin from a bottle into a wooden spoon, then add it to the water in the pot.
Tip: Hold the wooden spoon steadily over the pot to avoid spills. - 3Add white sugar
Add one spoonful of white sugar into the seasoned broth mixture in the pot to balance the flavors.
Tip: Stir gently to help the sugar dissolve into the liquid. - 4Add chicken and onions
Slide raw diced chicken and sliced onions from a small plate directly into the simmering dark broth.
Tip: Slide the ingredients carefully to avoid splashing the hot broth. - 5Cover the pot
Place a glass lid securely onto the pot to cover the chicken and onions as they cook and simmer.
Tip: Ensure the lid seals properly to trap heat and steam. - 6Skim the foam
Use a wooden spoon to carefully skim white foam off the surface of the bubbling broth containing chicken and onions.
Tip: Skimming regularly helps keep the broth clear and clean-tasting. - 7Pour in the beaten egg
Pour the lightly beaten egg liquid in a circular motion over the simmering chicken and onions in the pot.
Tip: Pour the egg gently and evenly so it cooks into soft, tender curds covering the meat and onions. - 8Serve over rice
Once the egg is cooked to your liking, slide or transfer the chicken, egg, and onion mixture directly over a bowl of freshly prepared white rice.
Tip: Serve immediately while hot so the flavorful broth soaks into the bed of rice.
