COPPER🇯🇵 Japan
Oyakodon recipe
Chicken and egg over rice, barely set.
Ingredients
- 300 g chicken thighs, boneless
- 4 eggs
- 1 onion
- 2 spring onions
- 200 ml dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp caster sugar
- 300 g short-grain rice
How to make Oyakodon
- Simmer the sliced onion in the dashi, soy, mirin and sugar until soft, a few minutes.
- Lay the chicken in a single layer and cook until just done, turning once.
- Beat the eggs loosely, streaks of white and yolk, not uniform. Pour most of it over the chicken.
- Cover for thirty seconds, add the rest of the egg, cover again and pull off the heat while it is still wobbling.
- Slide it over hot rice and scatter with spring onion.
What is Oyakodon?
Oyakodon is a traditional dish from Japan, simmered in one pot, and takes about 25 minutes from start to finish. It is built around chicken thighs, boneless, short-grain rice and dashi stock. The recipe below uses 9 ingredients and is written out step by step.
How long does Oyakodon take?
At 25 minutes it is quicker than 98% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on chicken thighs, boneless. The method runs to 5 steps.
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