Japanese oyakodon

Japanese oyakodon

From
Posh Eggs
Serves
2
Prep
30 mins
Photographer
Louise Hagger

Here is a classic form of the Japanese rice bowl, donburi, which has a curious cooking method. The name oyako means ‘parent and child’: the chicken and egg.

Ingredients

Quantity Ingredient
120g sushi or short-grain rice, rinsed until the water runs clear
3 1/2 tablespoons mirin
3 tablespoons soy sauce
4 tablespoons dashi or vegetable stock
3 skinless boneless chicken thighs, trimmed of excess fat and cut into 2.5cm cubes
1 small onion, sliced
3 eggs, very lightly beaten

For the garnish

Quantity Ingredient
1 spring onion, finely shredded
few coriander leaves
1/4 nori sheet, crumbled

Method

  1. Cook the rice according to packet instructions.
  2. Put a small 17 cm pan over medium heat. Pour in the mirin, soy sauce and dashi, and bring to the boil. Add the chicken and onion, bring back up to the boil then simmer for 5 minutes, stirring occasionally.
  3. Carefully, slowly and evenly pour most of the beaten eggs over the top of the chicken and onion. Cover with a lid and gently simmer for 1 minute 30 seconds. Pour over the remaining egg, recover and cook for a further 30 seconds. Take off the heat and leave to rest for 1 minute.
  4. Divide the rice between serving bowls, spoon the chicken and eggs over the top with any liquid from pan, and garnish with the spring onion, coriander leaves and a little crumbled nori.
Tags:
eggs
breakfast
lunch
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again