Oyakodon, translated as ‘parent and child rice bowl’, is a classic Japanese dish that combines tender chicken and fluffy eggs simmered in a savory-sweet sauce, served over steamed rice.
This comforting meal is loved for its simplicity, delicious taste, and heartwarming appeal.
Oyakodon boasts a delicate balance of flavors, with the umami-rich chicken and savory-sweet sauce complemented by the creamy texture of the eggs.
The dish offers a harmonious blend of ingredients that create a satisfying and comforting meal, perfect for any occasion.
About Oyakodon
Perfecting Oyakodon requires attention to detail. The key lies in achieving the ideal consistency of the eggs – slightly runny but set.
Careful timing during the simmering process ensures that the chicken remains tender and juicy.
Additionally, using quality dashi (Japanese stock) contributes to the overall umami richness of the dish. I am using the Dashi no moto brand.
The art of simmering is crucial; too much can overcook the eggs, while too little may leave the chicken under-seasoned.
Nutritional Attributes:
This Oyakodon recipe provides a good source of protein from the chicken thighs and eggs, essential for muscle growth and repair.
Additionally, the dish incorporates aromatic vegetables like onions and garlic, which offer various health benefits, including immune support and heart health.
How to make Oyakodon?
Preparing Oyakodon is a breeze, taking less than 20 minutes, making it perfect for hectic weeknights.
The process involves boiling rice, marinating chicken, prepping a few aromatics, and whisking eggs, ensuring a smooth cooking experience.
To marinate the chicken, combine chicken cubes with dashi powder, light soy sauce, water, mirin, and brown sugar in a bowl.
This marinade not only imparts a rich umami flavor to the chicken but also tenderizes the meat, enhancing the overall taste of the dish.
Once the chicken is cooked in the flavorful marinade, pour the whisked eggs over the mixture and let them cook until set.
Finish by sprinkling scallions on top and serving the dish over rice for added freshness.
Ingredients & Alternatives:
Protein:
- Chicken thighs: Opt for skinless and boneless chicken thighs for convenience. You can also also buy Chicken thighs and remove bones and the skin yourself.
Vegetables:
- Onions & Scallions: Diced onions add depth of flavor to the dish. I like to make sure the onions are very soft before adding the chicken to the pan.
Sauce:
- Mirin: A sweet rice wine that lends a subtle sweetness to the sauce. You can also use Rice Wine Vinegar as a substitute.
- Light soy sauce: Provides saltiness and enhances the savory flavor of the dish.
- Dashi powder: A Japanese stock powder that adds depth and umami to the sauce.
- Brown sugar: Adds a touch of sweetness to balance the flavors.
Eggs:
- Eggs: Whisked eggs are gently poured over the chicken and sauce mixture, creating a creamy and luscious topping for the Oyakodon.
Tips & Tricks:
- Make sure to use a flat plat to cook Oyakodon.
- Be sure to cook the onions and garlic until soft to develop their flavors fully.
- Whisk the eggs until they reach 85% consistency for the perfect texture.
- Allow the eggs to set slightly but remain runny for a creamy finish.
FAQ:
What can I use as a substitute for mirin?
If you don’t have mirin on hand, you can replace it with a mixture of rice vinegar and a pinch of sugar to achieve a similar sweet and tangy flavor.
Can I make Oyakodon in advance?
While Oyakodon is best enjoyed fresh, you can prepare the components ahead of time and assemble the dish just before serving to ensure the eggs remain soft and runny. Simply reheat the chicken and sauce mixture gently before adding the beaten eggs.
Oyakodon Recipe
Ingredients
- Rice 2 servings
- 4 Eggs
- 4 Chicken thighs Skinless and boneless
- 2 Scallions white and greens separated
- 1 Onion diced
- 3 cloves Garlic minced
- 3 tbsp Mirin
- 4 tbsp Light Soy sauce
- 2 gr Dashi Powder (Japanese stock powder)
- 2 tbsp Brown Sugar
Instructions
- Boil water and cook rice as per the instructions on the packaging. Set aside.
- Debone and remove the skin from the chicken thighs. Cut the meat into small cubes.
- Dice the onions into chunks and finely chop the scallions and garlic. Separate the white parts from the green parts of your scallions.
- In a bowl, mix together the chicken cubes, dashi powder, soy sauce, 1 cup of water, mirin, and brown sugar.
- In a pan, cook scallions whites, garlic, onions on medium heat with vegetable oil until soft.
- Once the onions have softened, add the chicken mixture from the bowl to the pan. Let it cook on medium heat for 8-9 minutes.
- In the meantime, whisk in a bowl 4 eggs until they reach 85% consistency.
- Gently pour the beaten eggs all over the chicken and sauce mixture. Cook for another 4 minutes, allow the eggs to set but remain slightly runny.
- Sprinkle chopped scallions greens over the dish.
- Serve the Oyakodon over a bowl of steamed rice.Enjoy!