Classic Oyakodon Bowl

classic_oyakodon_bowl.jpg

for two to three servings

1/2 lb / CHICKEN THIGH with skin
1/3 / MEDIUM ONION
3 stalk / GREEN ONION
4 / MEDIUM EGG

for sauce

1/2 cup / DASHI BROTH
4 tbsp / MIRIN
2 1/2 tbsp / SOY SAUCE

 

SHORT GRAIN RICE to serve
NORI (ROASTED SEAWEED) to serve (optional)


  1. Cut onion and chicken into about 1" (2.5 cm) squares.
  2. Combine sauce ingredients in a pan. Bring to a boil.
  3. Add onion and chicken. Cook until soft over medium heat. Then add green onion.
  4. Beat egg in a bowl.
  5. Stir in 3/4 egg with a circular motion. Gently move the bubbling egg from the edge towards the center. Cook for about a minute.
  6. Stir in 1/4 egg. Turn off heat after 30 seconds. Cover. Let it cook with remaining heat for a minute.
  7. Serve over rice. Garnish with shredded nori on top.
classic_oyakodon_bowl.jpg
classic_oyakodon_bowl.jpg
classic_oyakodon_bowl.jpg
classic_oyakodon_bowl.jpg

Notes:

  • The name “Oyakodon” means kid and parent rice bowl. You know... chicken and egg. Very popular easy-to-make home dish in Japan.
  • My personal favorite is to accompany with thinly sliced jalapeno in rice vinegar. A chaser similar to ginger with sushi.
  • Traditionally mitsuba herb is added on top as garnish to add aromatic flavor to the dish.

adopted from Shirogohan.com

 

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