Easy Oyakodon: Japanese Chicken Bowl
Oyakodon, meaning 'parent and child donburi,' is a beloved Japanese comfort food featuring tender chicken and soft, scrambled egg simmered in a savory dashi-based sauce, served over a bed of fluffy white rice. It's quick, easy, and incredibly satisfying, perfect for a weeknight meal.
Ingredients
- 200 g boneless skinless chicken thigh
- 0.5 medium onion thinly sliced
- 2 large eggs lightly beaten
- 120 ml water
- 1 tsp dashi powder
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 2 cups cooked short-grain rice for serving
- 2 tbsp green onion chopped
Instructions
- Prepare the ingredients: Thinly slice the onion. Cut the chicken thigh into bite-sized pieces. Lightly beat the eggs in a small bowl; do not overmix.
- Make the dashi broth: In a small non-stick skillet or shallow pan (about 7-8 inches in diameter), combine water, dashi powder, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat.
- Cook chicken and onion: Add the sliced onion to the simmering broth and cook for 2-3 minutes until it softens. Then, add the chicken pieces and cook until they are no longer pink, about 5-7 minutes. Ensure the chicken is cooked through.
- Add eggs: Gently pour about two-thirds of the lightly beaten eggs evenly over the chicken and onion. Do not stir. Cover the skillet with a lid and cook for 1 minute.
- Finish with eggs: Uncover and pour the remaining egg mixture over the top. Cover again and cook for another 30 seconds to 1 minute, or until the eggs are mostly set but still slightly runny in the center (to your preference).
- Serve: Divide the cooked rice into two donburi bowls. Carefully slide half of the oyakodon mixture from the skillet over each bowl of rice. Garnish with chopped green onions and serve immediately.
Notes
For a richer flavor, use homemade dashi. Adjust sugar to your preference. Serve immediately with a sprinkle of chopped green onions or nori for garnish. You can also add sliced shiitake mushrooms or mitsuba for extra flavor and texture.