Oyakodon (chicken and egg rice bowls)
Oyakodon (chicken and egg rice bowl) is one of the first dishes my husband made for me. He was working as a chef in a Japanese restaurant and his home cooking was every bit as delicious and impressive. More than 10 years on, oyakodon is still one of our go-to weeknight dishes and a firm family favourite.
This recipe needs only a handful of ingredients and is quite adaptable. Often I’ll swap the spring onions for a sliced brown onion, simmering it with the chicken instead, or add spinach to the egg mixture so it gently cooks during the final minutes. The finished dish shouldn’t be too soupy, but provide enough broth to soak through into the rice a little.
Ingredients
2 spring onions, plus extra to serve
6 eggs, lightly whisked
150ml chicken stock
150ml mirin
100ml soy sauce
1 tbsp caster sugar
450g boneless, skinless chicken thighs, cut into 4cm pieces
steamed short-grain rice (such as Koshihikari) to serve
Method
Step 1
Cut the green of the spring onions into 4cm lengths and finely slice the white. Place in a medium bowl and stir in the eggs to combine. Set aside.
Step 2
In a large, deep-sided frying pan place the stock, mirin, soy and sugar. Bring to a simmer over a medium heat, stirring to dissolve the sugar. Add the chicken thighs and cook until just cooked through (5-6 minutes).
Step 3
Pour the egg and spring onion mixture evenly into the pan. Cook for 1-2 minutes until almost set, using a wooden spoon to gently bring the egg from the edges into the centre to encourage even cooking. Cover and reduce heat to low and cook for a further 1-2 minutes or until the egg is just set.
Step 4
Spoon the chicken, egg and broth onto bowls of steamed rice and top with the extra finely sliced spring onion.
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Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.From our partners
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