Oyakodon is a tender combination of rice, chicken, and eggs that brings warmth and a taste of childhood. Translated from Japanese as “parents and children,” where chicken represents the parents and eggs the children. This dish is beloved throughout Japan for its rich umami flavor and contrasting textures.
Ingredients
- Chicken thigh fillet — 400 g
- Onion — 200 g
- Rice vinegar — 2 tbsp
- Classic soy sauce — 5 tbsp
- Sugar — 1 tbsp
- Chicken eggs — 5 pcs
- Green onion — 20 g
- Vegetable oil — 1 tbsp
- Water — 200 ml
For cooking rice
- Rice — 250 g
- Water — 300 ml
- Rice vinegar — 1 tbsp
- Salt — 1/2 tsp
Preparation
- Rinse the rice several times until the water remains clear.
- Cut the chicken fillet into pieces of 1.5–2 cm, the onion into feathers, and the green onion into lengths of 3–4 cm.
- In a pot, add the rinsed rice, pour in water, bring to a boil, reduce heat, and cook for 15 minutes. Then leave covered for another 5 minutes. Add vinegar and salt, and mix thoroughly.
- Heat a skillet, add oil, and sauté the chicken for 2–3 minutes until golden brown.
- Add the onion, cook for 1 minute, then add sugar, vinegar, soy sauce, and water. Stir and cook for 5 minutes until the onion is soft.
- In a bowl, lightly beat the eggs to form a “marble pattern.” Pour 2/3 of the mixture into the skillet, cook for 1–2 minutes, then add the remaining eggs and green onion. Optionally cover with a lid for complete cooking.
- Place the rice in a bowl, top with the chicken and eggs. Serve hot.
Tips
- Rice vinegar can be replaced with white wine vinegar, apple cider vinegar, or made without vinegar.
- Very salty soy sauce is better used in smaller quantities.
- Green onion can be replaced with parsley.
- Thigh fillet can be replaced with breast fillet.
- For an authentic taste, replace vinegar with mirin and add 1 tsp of dashi powder to the water.
Source: Mediasole
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