Oyakodon
Chicken and egg in one bowl, a name that is a slightly grim family joke, and a sauce that soaks into the rice underneath. Ten minutes of actual work for something that tastes like a proper meal.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Combine the dashi, soy sauce, mirin and sugar in a wide shallow pan and bring to a simmer over medium heat.
Add the onion and simmer for 3 minutes until translucent, then add the chicken in a single layer.
Simmer for 6 to 7 minutes, turning once, until the chicken is cooked through to 75C with no pink at the centre of the thickest piece.
Pour two-thirds of the beaten egg over the surface in a slow spiral and leave completely undisturbed for 60 seconds.
Drizzle over the remaining egg, cover the pan and cook for a further 60 to 90 seconds until the egg is set through with only a faint gloss on top; give it another 30 seconds if serving anyone who should avoid soft egg.
Slide the whole thing straight onto the hot rice in two bowls and finish with spring onion.
Read all that and thought “absolutely not”?
Completely fair. Oyakodon is sitting in the Japanese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Japanese kitchen
Quiet, precise, and secretly the coziest food there is.