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January 27, 2015

Authentic Japanese Oyakodon (Chicken & Egg Rice Bowl)

Authentic Japanese Oyakodon Today I want to share a food with you that you may not have ever tried—or even heard of—before. So while the name (Oyakodon) sounds foreign (and let’s face it, it may look a little “foreign” too), as soon as you take a bite, all the flavors will come together and everything in your life will make sense and it will be as though you’ve been eating this food all your life and you’ll feel bad that you ever thought it looked funny in the first place. I’m telling you, trust Katelyn. This stuff is like the definition of umami.

Mitch served an LDS religious mission in Japan for two years, which is where he learned to cook Japanese Oyakodon from a Japanese companion he had. When he returned home, he taught me how to make it, and over time, I’ve tried to quantify the recipe (it was one of those “go-as-you-feel” type recipes), and now I’m excited to share it with you. You’ll probably have almost all of the ingredients in your kitchen already, except for maybe one little thing: Mirin (sweet cooking rice wine), and it’s super easy to find in the Asian section of most grocery stores.

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This recipe is super easy, but I’m going to walk you through it step-by-step so you can see exactly how it’s done.

To start, you’ll want to get some rice cooking, so it will be finished at the same time the Oyakodon is. We prefer to use Nishiki sushi rice, which is a stickier, (and in my opinion, more delicious) type of rice, and we use it in most of our rice dishes. If you reeaallly don’t want to buy sushi rice, then you can use regular white rice, but I highly HIGHLY recommend using sushi rice. You won’t regret it. Place 2 cups of rice in a rice cooker or pot, and follow the cooking instructions on the package. DSC_1019

Now, we’ll slice the ends off of an onion, and then start slicing it length-wise… And no, normally I do not chop onions one-handed. I reaallly need a tripod… DSC_1012

Then cut it into thin half-moon ribbons. Chop onions DSC_1016 DSC_1017

P.S. Here’s my secret to tear-free onion chopping. Try them out, because your eyeballs are worth it.

Heat up some oil in a skillet over medium heat, and then add the onion slices. DSC_1023

Add a pinch of salt to help with the caramelization and stir ’em all up. Now we have an exercise in patience. Patiently let the onions cook until they’re nice and golden and caramelized. Good things take time.

Meanwhile, we’ll chop up a chicken breast into bite-sized pieces. Mmm… raw chicken….. not really. Eww. chicken in Japanese oyakudon

Let’s fast-forward here. Ta-da! Just look at your glorious onions! DSC_1027

Now that they’re a deep, rich, golden, beautiful color, stir in some water, along with the chicken pieces, and a bit of soy sauce, sugar, and mirin. DSC_1033 DSC_1036 DSC_1039

Bring the broth to a LOW simmer, and let it simmer gently away for 30 minutes or so.

At this point, you’ll want to do a quick taste check. Depending on the type of soy sauce you used, you may want to add a bit of salt. If you’d like it a bit sweeter, add a bit of sugar. Or if you’d like it a little more savory, add a little soy sauce. A little a this, a little a that. You decide. You’re the boss!

Once you proclaim the broth perfect, break three eggs into a small bowl… eggs

…and whisk them to smithereens with a fork. whisk eggs for oyakodon

Turn the heat up to medium, and carefully pour the beaten eggs all over the entire surface of the chicken. pour eggs DSC_1052 DSC_1053

Cover, and let the eggs steam for just a minute or two. cover

Now here’s the important part: we don’t want to COMPLETELY cook the eggs. We only want to let them sort of, gel up a bit… so they’re still just a teensy bit on the runny side. They may look a little questionable, but seriously, you will love the creaminess of the eggs once you try it. TRUST ME. DSC_1056

To serve, place some rice in a bowl (look how deliciously sticky it is!). sticky sushi rice

For the chicken/broth mixture, think of it like a lasagna. You don’t want to scoop up a big sloppy spoonful and destroy all the layers that have been created, right? Same idea here. Trying not to mix up the egg mixture on top, sort of “cut out” a section of chicken, and place it, egg-side-up, on top of the rice. Ladle a few spoonfuls of broth on top. Oyakodon DSC_1061

And the final final touch: Top with some diced green onions (okay, so I didn’t have green onions for this pic… they’re chives). But they still work. :) green onions or chives DSC_1062

And if you’d like a handy dandy pair of herb scissors like mine, you can get some right here:

The sweet and savory flavor combinations in this dish are absolutely on point. Go ahead and dig in with a spoon. Authentic Japanese Oyakodon

Authentic Japanese Oyakodon (Chicken & Egg Rice Bowl)
 
Prep time
Cook time
Total time
 
This authentic Japanese Oyakodon (chicken & egg rice bowl) is so flavorful and delicious. It's the perfect combination of sweet and savory that your whole family will love.
Author:
Recipe type: Main Dish
Cuisine: Japanese
Serves: 4
Ingredients
  • 2 cups sushi rice, (Nishiki) with water according to package directions
  • 2 T. oil
  • 1 chicken breast, chopped into bite-sized pieces
  • 1 large onion, sliced into half moon ribbons
  • 1½ cup water
  • 3½ T. soy sauce
  • 3 T. sugar
  • 1 T. mirin
  • Pinch of salt
  • 3 eggs, beaten
  • Green onions, diced
Instructions
  1. Start cooking the rice according to package directions.
  2. Slice ends off of the onion, then slice lengthwise, and then slice half-moon ribbons.
  3. Heat oil in a large skillet (either on the stovetop or an electric skillet).
  4. Once hot, add onions and a pinch of salt. Stir, and continue cooking until onions are deep golden and caramelized.
  5. Add water, soy sauce, sugar, mirin, and chicken to the onions, and stir to combine. Bring to a very gentle simmer, and continue simmering for 30 minutes.
  6. At this point, taste check the broth. Add more salt if needed, or more soy sauce or sugar if desired.
  7. Beat eggs in a small bowl.
  8. Turn the skillet up to medium, and pour the eggs over the top of the broth, covering the entire surface. Cover, and let steam for 1-2 minutes, or until eggs are not quite completely set, but still slightly runny.
  9. To serve, place rice in a bowl, and carefully scoop out some of the chicken/onion mixture, being careful not to mix up the egg, and place on top of the rice. Ladle more broth on top.
  10. Top with green onions and enjoy with a spoon.
 

Comments

  1. Katelyn, your blog is so beautiful!! It’s so clean and simple and the pictures are so impressive. You have done a lovely job!

    • Katelyn

      You are so sweet Stephanie! Thank you!

  2. How is it authentic if there is no dashi??? It is the base of this recipe. :(

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Easy Meals, Main Dish