JapanEast Asia

Oyakodon

Name: Oyakodon
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g Chicken thighs (boneless, skinless), cut into bite-size pieces; 1 Yellow onion, thinly sliced; ¾ cup Chicken broth, in place of dashi; 2 tbsp Soy sauce (all-purpose); 2 tbsp Mirin; 1 tsp Granulated sugar; 4 Eggs (large), lightly beaten; 1½ cups Short/medium-grain rice (Calrose/sushi), uncooked; 1 stalk Green onions (scallions), thinly sliced, for garnish

30 minServes 2$55.24

Sliced onion and bite-size chicken thigh simmer in a lightly sweet broth seasoned with soy sauce and mirin; beaten egg is poured over and just set before the mixture is slid onto bowls of rice. Chicken broth stands in for the usual dashi, so the smoky fish note of dashi is absent.

Ingredients

300 gChicken thighs (boneless, skinless)cut into bite-size piecesBuy 0.67 lb
1Yellow onionthinly slicedBuy 0.32 lb
¾ cupChicken brothin place of dashiBuy 1 carton
2 tbspSoy sauce (all-purpose)Buy 1 bottle
2 tbspMirinBuy 1 bottle
1 tspGranulated sugarBuy 1 bag
4Eggs (large)lightly beatenBuy 1 carton
1½ cupsShort/medium-grain rice (Calrose/sushi)uncookedBuy 1 bag
1 stalkGreen onions (scallions)thinly sliced, for garnishBuy 1 bunch

Substitution

Chicken broth in place of “Instant dashi (hondashi), 1 tsp dissolved in 3/4 cup water”. Chicken broth replaces the dashi because instant dashi is unpriced at the reference store; the soy-mirin seasoning is unchanged, but the smoky fish flavor of dashi is lost.

Method

Cook the rice according to its package directions.
Bring the chicken broth, soy sauce, mirin, and sugar to a simmer in a small skillet.
Add the onion and simmer 3 minutes, then add the chicken and simmer until cooked through, about 6 minutes.
Pour the eggs over in a thin stream, cover, and cook 1 minute until just set but still soft.
Slide the chicken and egg over bowls of rice and top with green onion.