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

  1. Cut the chicken thigh into about 1/2 inch pieces and place in a large bowl.
  2. 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.
  3. Pour the mixture over the chicken and mix together. Marinate the chicken for about 30 minutes in the liquid.
  4. 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.
  5. Heat a small fry pan on the stove and add about a tbsp of cooking oil to the pan.
  6. Add the minced ginger and saute until fragrant. Add the sliced onion and continue sautéing until the onion is translucent (about 3 minutes).
  7. 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.
  8. 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.
  9. 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.

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