Oyakodon – rice with chicken and egg Recipe
Oyakodon is a bowl of rice topped with chicken simmered with onion and gently set egg. In Japan it’s a typical “after work” dinner, a bit like a quick skillet stew, just served over rice. The dish is mild, slightly sweet and very comforting – perfect for days when you don’t have the energy for complicated cooking.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
- sushi rice or other short-grain rice - 160 g
- water for cooking the rice - 200 ml
- boneless chicken thigh you can also use breast, but thigh is juicier - 200 g
- onion cut into thin slices - 1 piece
- egg - 3 piece
- chicken stock can be made from a stock cube - 120 ml
- soy sauce - 2 tablespoons
- mirin sweet cooking wine - 2 tablespoons
- sugar - 1 teaspoon
- chives chopped, for sprinkling - 2 tablespoons
Main Ingredient:
chicken
Preparation
- Rinse the rice several times in cold water until the water is almost clear, leave it in a sieve for 5–10 minutes, then cook it in 200 ml of water as in the previous recipes: 10 minutes over low heat, then 10 minutes covered off the heat.
- Cut the chicken into small bite-sized pieces, trimming off excess fat if you don’t like it.
- In a small bowl mix the stock, soy sauce, mirin and sugar.
- Place the onion in a medium pan, spread the chicken pieces on top, then pour in the prepared liquid.
- Bring everything to a boil over medium heat, then reduce the heat and cook for 8–10 minutes, until the chicken is cooked through and the onion is soft.
- Crack the eggs into a bowl and lightly beat with a fork so the yolks combine with the whites but the mixture is not completely uniform.
- Increase the heat under the pan to medium, then pour the eggs evenly over the surface of the chicken and onion, gently shaking the pan.
- Cook for 1–2 minutes, until the egg starts to set but remains slightly creamy in the centre – it should look like very softly set scrambled eggs.
- Divide the hot cooked rice between two bowls, then gently spoon the chicken with egg and sauce from the pan over the top.
- Sprinkle with chopped chives and serve immediately.
Storage
In fridge:
1 days
Freezing:
No
Najlepiej smakuje świeże, ale możesz przechować kurczaka z jajkiem osobno od ryżu do następnego dnia i delikatnie podgrzać na małym ogniu lub w mikrofalówce.
Recipe submitted by
Marek, Site owner
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