I’ve been cooking a lot of Japanese food recently because they’re generally healthy-ish. Most of the dishes I’ve been cooking use little to no oil. In addition, Japanese food has such natural flavours and usually require only a few basic ingredients. More specifically, I’ve fallen in love with making ‘donburi‘, i.e. Japanese rice bowls. In this post, I will show you how to make Oyakodon Chicken and Egg rice bowl.
The word “oyako” means a parent and a child – or the relationship between the two, just like the chicken and the egg. That’s where the name of the dish comes from. Believe it or not, oyakodon has a history of over a 100 years, originating in a little shop specialising in chicken in Tokyo.
Making this dish is healthy and hearty because it requires no oil and no salt. You can make this for the whole family as you only need rice, chicken, and eggs. It’s also full of protein.
Oh, oh… and the sauce? Once you know how to make the donburi sauce, you’ll pretty much be able to use it for a lot of other rice bowl dishes – such as Gyudon (simmered beef and onion bowl), Yakinikudon (grilled beef and onion bowl), Pork Katsudon (deep-fried pork cutlet bowl), and Chicken Katsudon (deep-fried chicken cutlet bowl).
P.S. I used chicken thighs to make this, as I like the tenderness of the meat. If you prefer chicken breasts, feel free to use it. =)
Oyakodon chicken and egg rice bowl is a high-protein dish requires only 25 minutes of your time and 3 main ingredients! It's absolutely delicious and is so easy to make.
- 2 servings Japanese rice cooked
- 2 chicken thighs sliced into bite-sized pieces
- 1/2 onion sliced thinly
- 2 large eggs beaten separately in 2 bowls
- 2/3 cup dashi stock
- 1 1/2 tablespoons mirin
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake
- 1 1/2 teaspoons brown sugar
Prepare cooked rice and set in serving bowls.
In a mixing bowl, combine sauce ingredients together (dashi, mirin, soy sauce, sake, and brown sugar). If you do not have sake, you may use sherry or a dry white wine.
Beat two eggs separately. Set aside.
Now, we’re going to cook the meat mixture in individual portions.
In a small saucepan, lay out half the onions and half the chicken pieces evenly. Then, pour half the sauce into the pan. Turn on the stove, set the saucepan on, and bring the mixture to a boil.
Cover the saucepan with a lid and turn the heat down to medium. Let the mixture cook for about 3-5 minutes, or until chicken isn’t pink anymore.
Turn the heat down to a low and let the mixture simmer.
Lift the lid and pour one of the beaten eggs into the pan.
Cover the pan with the lid again and let the mixture simmer for about 30 seconds (or until the egg is cooked to your liking).
10. Slowly slide the contents of the pan onto your rice.
11. Repeat the steps to cook the next batch of chicken-onion-egg mixture again.
12. Garnish your chicken oyakodon bowls with freshly chopped spring onions if you like.