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OYAKODON

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Prep
—
Cook
—
Total
30 min
Calories
683
Protein
54g
Carbs
71g
Fat
19g

Get ready

Ingredients

FOR THE CHICKEN & EGG

  • 350 g Boneless Skinless Chicken Thighs
  • 1 Onion
  • 125 ml Water
  • 2 tbsp Dashi Powder
  • 4 tbsp Soy Sauce
  • 4 tbsp Mirin
  • 1 tbsp Sugar
  • 2 tbsp Sake (optional)
  • 4 Eggs
  • 3 Spring Onions
  • 1 tbsp Shichimi Togarashi or Furikake

TO SERVE

  • 300 g Cooked Japanese Short-Grain Rice
  • kecap Manis to serve (optional)

Cook

Method

  1. Slice the onion into thin wedges. Cut the chicken into bite-sized pieces.
  2. Lay the chicken out on a plate in a single layer and splash over the sake, if using. Leave to sit for 5–10 mins while you get the sauce going.
  3. Pour the water and dashi into a shallow frying pan. Add the soy sauce, mirin and sugar, then stir to combine. Bring to a simmer over a medium heat.
  4. Add the onions and simmer for about 1 min, then add the chicken in a single layer. Simmer uncovered for 5 mins, flipping halfway, until the chicken is cooked through and the onions are soft. The sauce should reduce slightly too.
  5. Meanwhile, slice the spring onions and crack the eggs into a bowl. Use chopsticks or a fork to lightly mix the eggs - don’t overbeat, you want a nice marbled effect. Optional: remove one egg white if you want a richer golden finish.
  6. Pour two-thirds of the egg into the pan over the chicken and let it gently start to set. After a minute or so, drizzle over the remaining egg and cover briefly with a lid. Cook until the eggs are just set but still slightly runny.
  7. Spoon the rice into bowls. Slide the chicken and eggs over the top, making sure to catch all that saucy goodness. Garnish with spring onions, shichimi togarashi or furikake, and some kecap manis, if you like.