Oyakodon Chicken Egg Bowl
Med
A comforting Japanese rice bowl topped with tender pan-seared chicken and silky half-cooked egg in a savory dashi sauce.
Cooking Steps
11
STEP 1 OF 11
Beat the Eggs
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Open on YouTube ↗Lightly beat the eggs — do not over-mix, keep them slightly uneven.
STEP 2 OF 11
Mix the Sauce
USES
Light Soy Sauce (4 tablespoon)·Mirin (4 tablespoon)·Japanese Dashi, homemade or store-bought (200 ml)
YouTube簡單哥
Open on YouTube ↗Combine mirin, soy sauce, and dashi stock together in a bowl until mixed.
STEP 3 OF 11
Sear the Chicken
USES
Chicken Leg, skin side down (600 gram)
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Open on YouTube ↗Heat oil in a pan and place chicken skin-side down over medium-low heat.
STEP 4 OF 11
Cook Until Golden
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Open on YouTube ↗Pan-fry until the skin is golden and lightly crisp, then remove and set aside.
STEP 5 OF 11
Stir-Fry Onions
USES
Onion, sliced (2 piece)
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Open on YouTube ↗Using the remaining chicken fat in the pan, stir-fry the onions until fragrant.
STEP 6 OF 11
Add the Sauce
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Open on YouTube ↗Pour the prepared sauce into the pan and reduce heat to a gentle simmer.
STEP 7 OF 11
Slice and Add Chicken
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Open on YouTube ↗Slice the seared chicken into pieces, then place skin-side up into the simmering pan.
STEP 8 OF 11
Simmer with Lid
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Open on YouTube ↗Cover with a lid and simmer on low heat for about 3 minutes until chicken is cooked through.
STEP 9 OF 11
Add First Egg Pour
USES
Egg, lightly beaten (4 whole)
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Open on YouTube ↗Pour in half the egg mixture — the egg whites will set first.
STEP 10 OF 11
Add Second Egg Pour
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Open on YouTube ↗Once egg whites are set, pour in the remaining egg mixture for a silky half-cooked finish.
STEP 11 OF 11
Serve Over Rice
USES
Spring Onion, chopped (1 bunch)·Seaweed, shredded, garnish (0 as needed)·Shichimi Togarashi, garnish (0 as needed)·White Rice, steamed (2 cup)
YouTube簡單哥
Open on YouTube ↗Turn off heat and spoon the chicken and egg mixture over a bowl of steamed rice.
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