Today we will make another rice bowl recipe that you can make at home. This time, we will use chicken, egg and of course, steamed rice.
What is oyakudon?
Oyakudon is a chicken and egg rice bowl wherein the chicken is simmered together with dashi, mirin, and shouyu and then with egg. Its very simple to make in the convenience of your kitchen with no special tools needed.
Have you tried making rice bowl at home? If yes, will you try this recipe? Let me know in the comment section below!
Oyakodon with Dashi 親子丼
- Yield: 2 people 1x
- 1/4–1/3 lbs chicken thighs (cut into bite size pieces and scored with a knife)
- 4 eggs
- 1/2 cup Onion (sliced)
- 5 tbsp dashi
- 3 tbsp mirin
- 2 tbsp shouyu (soy sauce)
- 1 cup mitsuba (chopped into 1 in. pieces (Japanese parsley), alternatively green onions, kaiware daikon (radish sprouts))
- Sansho pepper, ichimi or shichimi pepper, nori (dried seaweed)
- cooked rice (for 2 people)
- Cut mitsuba into 1/2in pieces and set aside.
- Add soy sauce, mirin, and dashi to a saucepan and heat on medium-high heat.
- Cut chicken into bite-size pieces and add to the saucepan with seasonings.
- Microwave sliced onions for 1 min. 30 seconds then add to the saucepan.
- Scramble eggs to desired consistency (I like to leave it slightly unscrambled)
- Once chicken appears to have cooked (white on outside), add egg in 3 batches. Drizzle egg in the shape of a の ‘no’ Japanese character for all three batches
- After the first batch, cover with a lid for 10 seconds and repeat two more times.
- You can add mitsuba in between one of the batches or afterwards if you prefer a fresher flavor vs a cooked flavor.
- Serve on a bowl of rice and top with pepper and or nori.