15min 4 ppl
Oyakodon
22 minutes
4 people
Medium31–60 min or 7–12 steps
22 min · 7 steps
Medium: 31–60 min or 7–12 steps
550 kcalper person
Protein 30g
Carbs 70g
Fats 14g
About this dish
Chicken and onion simmered in a sweet dashi-soy sauce, bound with softly set beaten egg poured over rice. The name means parent and child, for the chicken and egg together.
Allergy Info
Gluten, Eggs, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionthinly sliced1
- Spring onionssliced1
Meat & Poultry
- Chicken Thighscut into bite-sized pieces400 g
Dairy & Eggs
- Eggslightly beaten5
Tins & Jars
- Dashi stock300 ml
Dried Goods
- Short-grain rice300 g
- Caster sugar15 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
Utensils
- Large frying pan
- Meat thermometer
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Combine the dashi stock, soy sauce, mirin and caster sugar in a frying pan and bring to a simmer.
Approx. 4 minutes
3
Add the sliced onion and simmer for 4 minutes until softened.
Approx. 4 minutes
4
Add the chicken pieces and simmer for 6 minutes, checking a piece reaches 74°C with a meat thermometer, until cooked through.
Approx. 6 minutes
5
Pour half the beaten egg evenly over the chicken and onion, cover, and cook for 1 minute until just beginning to set.
Approx. 1 minute
6
Pour over the remaining egg, cover again, and cook for 1 minute more until softly set but still a little runny.
Approx. 1 minute
7
Slide the chicken and egg mixture onto bowls of rice and scatter with sliced spring onion.
Approx. 3 minutes
