Oyakodon

Name: Oyakodon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 250 g skinless, boneless chicken thighs cut into chunks; 150 g rice (sushi, basmati and Jasmine are all good options); 1 tbsp. vegetable oil; 100 mL dashi; 2 tbsp. mirin; 2 tbsp. sake; 1 tbsp. light brown sugar; 1 onion, thinly sliced; 2 tbsp. soy sauce; 3 medium eggs, whites and yolks separated (both lightly beaten); 2 spring onions, thinly sliced, to serve; Nori flakes, to serve; Schichimi togarashi, to serve

By Victoria ChandlerPublished: Feb 7, 2023

Recipe by Vicky Chandler

Daniel Harding

I'm a BIG donburi fan and oyakodon is one of my faves. Translating to 'parent-and-child donburi' this Japanese rice bowl involves simmering chicken, egg and spring onion in a broth-like mixture before serving on top of a bowl of steaming rice. The best part? It only takes 20 minutes, making it the perfect quick lunch or dinner idea.

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Yields:: 2
Prep Time:: 5 mins
Cook Time:: 15 mins
Total Time:: 20 mins

Ingredients

250 g
skinless, boneless chicken thighs cut into chunks
150 g
rice (sushi, basmati and Jasmine are all good options)
1 tbsp.
vegetable oil
100 ml
dashi
2 tbsp.
mirin
2 tbsp.
sake
1 tbsp.
light brown sugar
1
onion, thinly sliced
2 tbsp.
soy sauce
3
medium eggs, whites and yolks separated (both lightly beaten)
2
spring onions, thinly sliced, to serve
Nori flakes, to serve
Schichimi togarashi, to serve

Directions

1. Step 1Cook rice according to packet instructions.
2. Step 2Meanwhile, in a frying pan over medium heat, add vegetable oil and chicken thigh pieces and cook for 2 to 2 1/2 minutes, flipping halfway, until browned and crispy. Set aside.
3. Step 3Turn the heat down, and add the dashi and heat, followed by mirin, sake, and sugar, until sugar is dissolved. Increase heat slightly and add onions and cook for a further two mins, until onions begin to soften.
4. Step 4Add soy sauce, and chicken pieces back to the pan. Mix well. At this point your dashi stock should be thickened.
5. Step 5Pour the egg whites into the pan, pop on a lid and cook for one minute. Drizzle over the yolk, place the lid back on and turn off the heat. Leave until the egg is at desired runniness (traditionally it’s quite runny, so I left for about a minute and a half).
6. Step 6Split rice between two bowls and add your cooked chicken and egg mixture on top. Finish with spring onions, nori flakes and shichimi togarashi.