Do not beat eggs homogeneously
Only coarsely mixed eggs form differently soft yellow and white areas when cooked, which are typical for Oyakodon.
Japanese Recipe
Oyakodon
The chicken is cooked completely in dashi, mirin and soy sauce. The egg is then added in two stages to create firm and soft portions.
Total time
35 min
Calories
610 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Japanese chicken and egg shell on rice
Oyakodon means parent-child rice bowl: chicken and egg lie together on rice. The dish thrives on a juicy topping and a small amount of broth that pulls into the top layer of rice. For a safe everyday version, the chicken is cooked through completely; the eggs can be soft or firm as desired.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Oyakodon
Oyakodon combines succulent chicken thighs, soft onions and just loosely chopped egg in a spicy dashi sauce on hot Japanese rice.
Ingredients
4 servings
Method
-
1
Bring seasoning stock to the boil
Mix the dashi, mirin, soy sauce, sake and sugar in a large pan and bring to the boil once.
-
2
Pre-cook onions
Spread the onions evenly in the stock, cover and cook over medium heat for 5 minutes until soft.
-
3
Cook the chicken completely
Spread the chicken pieces on the onions and simmer covered for 6 to 8 minutes. Turn the meat once and cook until at least 75 ° C core temperature.
-
4
Pour in the first quantity of egg
Mix the eggs only so far that the egg white and the yolk still form streaks. Pour two thirds spirally over the strong simmering filling and let it rise for 60 to 90 seconds.
-
5
Add remaining egg
Divide the remaining egg, put the lid on and cook for 1 to 2 minutes, depending on the desired cooking level.
-
6
Slide on rice
Divide the rice between four bowls, top with the chicken and egg topping and a little stock, sprinkle with misuba or spring onions and serve immediately.
Kitchen know-how
Tips for Oyakodon
Work in small portions on a small pan
In a pan with a diameter of 20 cm, the topping is best served in two portions and can be placed neatly on the rice.
Variations
How to adapt this recipe
Cook four fresh shiitake in thin slices together with the onions. Their flavour matches the dashi sauce without covering the dish.
Let the second egg quantity also completely falter. This slightly changes the silky texture, but is particularly useful for sensitive persons.
Nutrition per serving
610kcal
75.0 gCarbohydrates
38.0 gProtein
17.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Oyakodon
Oyako means parent and child and refers to chicken and egg. Don is the short form of donburi, a bowl of rice with a topping.
Meat from the leg tolerates simmers better than breast and provides more flavour. Chicken breast works, but should be cut very evenly.
The first quantity binds the sauce and ingredients, while the second forms a softer surface. If you don't want a soft egg, let everything freeze completely.
The chicken topping can be warmed carefully, but the egg will become firmer. It is best to cool the rice and topping separately and use within one day.
Spring onion green is well available and brings freshness. Smooth parsley tastes different, but can be used sparingly as a green finish.
Keep cooking