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Oyakodon
Japanese
Main
30 mins
Chicken
Easy
Serves
2

This oyakodon recipe is the perfect simple lunch or dinner dish, comprised of chicken thigh poached in a dashi-based broth before being stirred with egg and poured over rice to soak up all those lovely flavours. As chef Kaori Simpson notes: "Japanese lunch isn’t just about ramen and onigiri; the menu extends to bento boxes and donburi (rice bowl) meals too. During lunch time, you will see Japanese office workers, families and housewives getting together all around town for their weekday meet-ups. Our favourite lunch time meal, and one of the most popular dishes at our Edinburgh Bistro, is this oyakodon (meaning ‘parent and child’ because chicken and egg are used in the recipe)."

Recipe courtesy of
Ingredients
  • 150ml dashi stock (1 tbsp kombu dashi or katsuo stock, dissolved in hot water)
  • 1 tbsp light soy sauce
  • 1 tbsp mirin (sweet rice wine)
  • Pinch of sugar
  • 200g chicken thigh, cut into 3—5cm strips
  • 1 white onion, thinly sliced
  • 3 eggs, lightly beaten
  • 500g cooked Japanese rice
  • 1 spring onion, or a small bunch of watercress
  • Pinch of nori flakes (dried seaweed)
  • Pinch of shichimi (Japanese blend of seven spices)
Method
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Method
  1. Combine the dashi stock with the soy sauce, mirin, and sugar in a small saucepan. Simmer until all the sugar dissolves.
  2. Stir in the chicken and heat until cooked half way through, then add the onion. Continue heating gently until the chicken has cooked through and the broth has reduced by about half. Reduce the heat to barely a simmer. Beat the eggs and pour them into the saucepan over the chicken and onion. Distribute the egg evenly then cover and cook until done (1 minute for runny eggs or 3 minutes for medium to firm).
  3. To serve, transfer the hot rice to a donburi bowl (or pasta bowl). Top with the egg and chicken, then garnish with spring onion or watercress, nori and shichimi according to personal taste.
  4. Enjoy with your favourite miso soup on the side. Itadakimasu!

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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