Oyakodon - Chicken Egg Rice (Print Version)
# Ingredients:
→ For the Seasoned Rice
01 -
500g of Japanese rice
02 -
4 tablespoons of sugar
03 -
1 tablespoon of salt
04 -
8 tablespoons of rice vinegar
→ For the Toppings
05 -
6 eggs
06 -
3 chicken thighs
07 -
1 scallion (or leek greens)
08 -
3 medium onions
→ For the Broth
09 -
200ml of hot water
10 -
2 teaspoons of powdered dashi (a type of Japanese soup stock)
11 -
2 tablespoons of soy sauce
12 -
2 tablespoons of mirin (a sweet rice wine)
# Instructions:
01 -
Steam the Japanese rice. When it’s done, season it by mixing it with the rice vinegar, salt, and sugar mixture.
02 -
Slice the onions and sauté them with a little oil. Cook until they look clear.
03 -
Chop the chicken thighs into pieces and toss them into the pan with the onions. Stir them around until the chicken turns golden brown.
04 -
Mix the hot water with the powdered dashi, soy sauce, and mirin. Pour the broth mix over the chicken and onion combo, then let it simmer and reduce.
05 -
Whisk the eggs and pour them over the mix. Stir gently until everything reaches the texture you like. Serve over the rice and sprinkle with chopped scallions for garnish.
# Notes:
01 -
You can swap out dashi for fish stock if you don’t have it.
02 -
If mirin isn’t available, use white wine with a bit of sugar mixed in.