Oyakodon - Japanese Chicken and Egg Dish
Oyakodon is a chicken and egg dish that is a classic comfort food of Japanese home cooking. It’s simple, delicious and something new for the new year.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 2 boneless skinless chicken thighs |
| 2 tsp sugar |
| 1/4 cup water |
| 2 tbsp soy sauce |
| 1 tbsp sake |
| 2 tsp mirin |
| 1 piece dashi konbu (3 inch square) |
| 1 medium onion, sliced |
| 1 tbsp freshly minced ginger |
| 2 green onions, thinly sliced |
| 2 Oakdell Cage Free Eggs |
| 2 cups cooked rice |
Oyakodon - Japanese Chicken and Egg Dish Directions
- Cut the chicken thigh into about 1/2 inch pieces and place in a large bowl.
- In a small bowl, mix the sugar, water, soy sauce, sake, mirin, and the dashi konbu piece together to combine everything and dissolve the sugar.
- Pour the mixture over the chicken and mix together. Marinate the chicken for about 30 minutes in the liquid.
- Lightly mix/whisk the 2 Oakdell eggs in a small bowl just until combined. You should still be able to see spots of the egg whites in the eggs.
- Heat a small fry pan on the stove and add about a tbsp of cooking oil to the pan.
- Add the minced ginger and saute until fragrant. Add the sliced onion and continue sautéing until the onion is translucent (about 3 minutes).
- Pour the chicken mixture into the pan and gently simmer for about 5 minutes or until the chicken is fully cooked. Remove the dashi konbu piece of seaweed and discard.
- When the chicken is cooked, while simmering, gently pour in the eggs and let them cook for about 30 seconds. Carefully drag a wooden spoon from the edge of the pan to the center of the pan. The object is to create a soft scrambled egg.
- Put the prepared rice in a bowl and carefully transfer the chicken and egg mixture over the top of the rice. Sprinkle with freshly chopped green onions, serve and enjoy.
