Oyakodon - Recipe

This is another simple dish that can be done in less than 30 minutes. (Unless you'd like to marinate the chicken for longer, which I sometimes do.) There's plenty of variation like say if you like sweetcorn, green peas, mushroom, etc. you can just add in to the dish. For the photo, because I had some extra mushroom in the fridge so I used that.




Ingredients:

2 Chicken Thighs
4 - 5 Mushroom, sliced
1 small Yellow Onion, sliced into thin strips
1 shallot, finely chopped
1 tsp of Ginger, grated
1 - 2 tsp of Garlic, finely chopped
2 Eggs (beaten)
1/2 cup Dashi or Chicken Stock
3 Tbsp Soy Sauce
2 Tbsp Mirin
1 Tbsp Sugar
1tbsp of Spring Onion, finely chopped

Method:

Step 1:
Skinned and chop the chicken into bite-sized pieces. You should be able to pull the skin off with relative ease, and then cut around the bone.

Step 2:
Marinate the Chicken pieces with 1 tbsp of dark soy sauce, pinch of salt and white pepper, 1tsp sesame oil, 2tbsp of cooking wine and 1 tbsp of water. Leave the meat to marinate for at least 20 minutes. Meat can be kept in the fridge for over night for stronger taste. Add in 2 tbsp of cornstarch and stir well before cooking, you may find it easier to add in a little water for it to mix well.

Step 3:
Sauté the onion, garlic, beans, and shallot, and ginger for about 5 minutes before adding in the dashi (Japanese Fish Stock).

Step 4:
Add the Soy Sauce, mirin, sugar, to the chicken. Mix it before pouring it all into the mix to cook. For a more yellowy-oyakodon, use normal or light soy sauce instead and water down the stock with a little bit of water.

Step 5:
Once the chicken is cooked, check the flavor and add more of the soy sauce / salt / Dashi if it needs to. For a thicker sauce, add about 1 tbsp of flour or 1/2 Tbsp of corn starch and let it simmer for 5 minutes while stiring it constantly. Slowly drizzle the beaten eggs on top of the chicken. Let it cook until the eggs start to harden then turn off heat. Remember: the egg shouldn't be completely cooked through as shown in photo.

Step 6:
Serve it on top of hot rice and use a large spoon to spoon lay the oyakodon on top than top it with finely chopped spring onion (optional with thinly sliced seaweed strips).


This bonito fish soup stock is used for soup base for miso soup, hot pot, and soup noodles. To make Dashi, with Bonito Fish soup, simply add in 1 tsp in a cup of hot water. If you are unable to find it in your supermarket you can replace it with Chicken Stock.

Sample picture of Dashi