Oyakodon

Ingredients

1 servings
  • rice steamed 1 bowlbowls
  • onion onions 1
  • chicken already roasted 60 g
  • egg eggs 2
  • Sauce
  • dashi 120 ml
  • soy sauce 2 tbsp
  • mirin 2 tbsp
  • sugar 2 tbsp
  • Toppings
  • scallion the green part only 1 branchbranches
  • shichimi (Japanese seven spices)

Steps

  1. Cut the onion into slices and sizzle them in a pan with vegetable oil over high heat for a few minutes until they start to brown.

  2. Add the chicken to the pan. If you are using raw chicken, cut it into pieces first and cook it for a few minutes until the pieces start to brown; otherwise, move to the next step immediately.

  3. Mix the dashi, soy sauce, mirin, and sugar. Add the mix to the pan and let it reduce for a few more minutes.

  4. Crack the eggs into a bowl and “cut through” the whites and the yolks a few times using a fork or a chopstick. They must not look uniform; you should still see separate pieces of whites and yolks floating around.

  5. Once the sauce has mostly reduced, lower the heat to medium and add about 80% of the egg mixture to the pan, making sure the onion and chicken pieces are spread evenly.

  6. Cook until the eggs are cooked. At that point, add the remaining egg mixture on top, spreading it evenly, and cook for an additional 30 seconds to a minute over low heat.

  7. Slide the pan's contents onto a bowl of freshly steamed rice. Top with thinly sliced scallions' greens and shichimi.

Notes

Unlike most oyakodon recipes I found, I make mine with leftover roast chicken. It is simpler and faster, and it makes good use of everything you scrap off the carcass.

If you would like to freeze it, do it before adding the eggs.

Adapted from Namiko Hirasawa Chen’s recipe.