Chicken and egg rice bowl – “Oyakodon”
About chicken and egg rice bowl – “Oyakodon”
Oyakodon is “chicken and egg rice bowl” in Japanese. This is a traditional Japanese one bowl meal. It is consisting of chicken and vegetable cooked in broth and finished with egg, then served over rice. It’s easy and quick to make, and it’s delicious. Therefore it’s popular at home and at restaurants. On top of that, I think the reason for its popularity is that it uses minimal ingredients that are available everywhere and it’s inexpensive. If you have cooked rice, you can make it within 30 minutes, which is perfect for a busy weekday. For more information about “oyakodon”, click the link below.
Regarding ingredients
The ingredients you need are chicken, eggs, onions / green onions and seasonings. Since it is a rice dish, you need rice, but in this post I will focus only on the topping part. For details on how to cook rice, please refer to the link below.
For chicken, I recommend using thigh meat, as it has a juicy, rich and umami taste. Of course you can use breast meat, or you can use both.
Common vegetables used for oyakodon are onions and / or green onions. However, If you have shiitake mushrooms or carrots in the refrigerator, you can slice and add them as well.
How to make chicken and egg rice bowl
Below are brief descriptions of the process.
- Cut chicken and onion or green onion.
- Put water or dashi stock and seasonings in a pot or small frying pan and heat it over medium heat.
- When it comes to boil, add chicken and vegetables and cook for 7-8 minutes.
- When the chicken is cooked, pour the beaten eggs into the pan.
- Cover it with a lid. Turn off the heat when eggs are half-cooked. Then leave it for 30 seconds to 1 minute.
As mentioned above, you can make it easily with a small number of processes, so please give it a try.
Chicken and egg rice bowl – “Oyakodon”
Equipment
- A pot or small frying pan with a lid
Ingredients
- 200 gram Chicken ( thigh meat is recommended)
- 150 gram Onion or / and green onion If you use both, total amout is 150 gram
- 100 ml Dashi stock or water
- 1 tablespoon Sugar
- 1 tablespoon Japanese sake or Chinese wine or sherry
- 1 tablespoon Mirin
- 2 tablespoon Japanese soy sauce
- 2 -3 Eggs
- 2 portion Hot rice (about 300g)
- (optional) Finely shredded Nori seaweed
Instructions
- Cut chicken into small bite size. If you use onion, divide the onion vertically into 2 to 3 equal parts, cut it horizontally to a thickness of 5 mm. When using green onions, cut them diagonally to a thickness of 5 mm.
- Put water or dashi stock and seasonings (sugar, sake, mirin, soy sauce) in a pot or small frying pan, and heat it over medium heat.
- When it comes to a boil, add the onion and chicken and spread it evenly. (If you use green onion, add green onion 3-4 minutes later than chicken.) Cook for 7-8 minutes or until the chicken is cooked. Occasionally turning the chicken over.
- In the meantime, break the egg into a bowl and loosen it.
- Pour the beaten egg from the center to the outside. Poke with chopsticks or fork to spread the beaten egg and cover it. When it is half-cooked, turn off the heat and leave it for 30 seconds to 1 minute.
- Spread the rice evenly on the bowl, place chicken and egg mixture over the rice. if you have, put the finely chopped seaweed on top of it.
Notes
Hope you will make chicken and egg rice bowl – “oyakodon” and enjoy it.
If you like Japanese rice bowl, Soboro don may be something for you. How about miso soup to complete Japanese meal? Please click the links below for the recipe.
Thank you for reading. Bon Appetit !
