Recipes - Japanese

Oyakodon (Japanese Chicken & Egg Rice Bowls)
Oyakodon


Oyakodon is a very popular dish in Japan. It is a classic one-pot Japanese chicken dish with chiffon-like blanket of eggs served on top of a bed of hot rice. The broth is very flavourful and it is balanced with a mixture of soy sauce and sugar for a sweet and salty profile. This would definitely be a favourite at home as it is healthy and so easy to cook.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

300g onions
450g boneless chicken legs or thighs (skinned and cut into bite-sized pieces)
½ cup soy sauce
½ cup sake
½ cup mirin
½ cup dashi – (use instant dashi powder, prepare as per instructions on packaging)
8 eggs
4 tsp sugar
6 cups cooked Japanese white rice
¼ cup scallion (sliced thinly, optional)
¼ cup crumbled nori
¼ cup mitsuba leaves (also known as honeywort, optional)
Shichimi togarashi (optional)




Steps:
  1. Cut the onions in half lengthwise, from top to bottom. Cut each half into ¼ inch slices and cutting lengthwise.
  2. Combine the onions, mirin, chicken, soy sauce, sake and dashi in a saucepan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for approximately 5 minutes, until chicken is cooked through. Mix the ingredients occasionally as they cook.
  3. To prepare the oyakodon one serving at a time, break 2 eggs into a bowl, and lightly beat the eggs. You want part of the yolk and whites to be lightly mixed, while the other parts are still separated.
  4. Transfer one fourth of the chicken mixture (about 1½ cups chicken, onions and broth) to a small skillet. Place the skillet over high heat. When the liquid comes to a boil, reduce the heat so the broth is simmering.
  5. Pour three-fourths of the egg mixture over the chicken, onions, and broth, Do not mix. Cook for about 1 minute, and then add the remaining one-fourth egg over the ingredients in the skillet. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
  6. While the oyakodon is resting, scoop the cooked rice into a serving bowl. When the oyakodon is ready, uncover and slide the entire contents out of the skillet to rest over the rice. Tilt the skillet and use a spatula if necessary as the oyakodon should slide out easily. Garnish with nori, mitsuba and scallions. Add shichimi togarashi to accentuate the taste. Serve immediately and repeat this preparation for the remaining servings.

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Oyakodon (Japanese Chicken & Egg Rice Bowls)

Oyakodon (Japanese Chicken & Egg Rice Bowls)

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Oyakodon is a very popular dish in Japan. It is a classic one-pot Japanese chicken dish with chiffon-like blanket of eggs served on top of a bed of hot rice. The broth is very flavourful and it is balanced with a mixture of soy sauce and sugar for a sweet and salty profile. This would definitely be a favourite at home as it is healthy and so easy to cook.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

300g onions
450g boneless chicken legs or thighs (skinned and cut into bite-sized pieces)
½ cup soy sauce
½ cup sake
½ cup mirin
½ cup dashi – (use instant dashi powder, prepare as per instructions on packaging)
8 eggs
4 tsp sugar
6 cups cooked Japanese white rice
¼ cup scallion (sliced thinly, optional)
¼ cup crumbled nori
¼ cup mitsuba leaves (also known as honeywort, optional)
Shichimi togarashi (optional)

Instructions
  1. Cut the onions in half lengthwise, from top to bottom. Cut each half into ¼ inch slices and cutting lengthwise.
  2. Combine the onions, mirin, chicken, soy sauce, sake and dashi in a saucepan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for approximately 5 minutes, until chicken is cooked through. Mix the ingredients occasionally as they cook.
  3. To prepare the oyakodon one serving at a time, break 2 eggs into a bowl, and lightly beat the eggs. You want part of the yolk and whites to be lightly mixed, while the other parts are still separated.
  4. Transfer one fourth of the chicken mixture (about 1½ cups chicken, onions and broth) to a small skillet. Place the skillet over high heat. When the liquid comes to a boil, reduce the heat so the broth is simmering.
  5. Pour three-fourths of the egg mixture over the chicken, onions, and broth, Do not mix. Cook for about 1 minute, and then add the remaining one-fourth egg over the ingredients in the skillet. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
  6. While the oyakodon is resting, scoop the cooked rice into a serving bowl. When the oyakodon is ready, uncover and slide the entire contents out of the skillet to rest over the rice. Tilt the skillet and use a spatula if necessary as the oyakodon should slide out easily. Garnish with nori, mitsuba and scallions. Add shichimi togarashi to accentuate the taste. Serve immediately and repeat this preparation for the remaining servings.

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