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Oyakodon | Chicken and Egg Rice Bowl

Oyakodon (親子丼) means "Parent and child rice bowl" in Japanese, because this dish is made of chicken and egg. This is one of the most popular rice bowl dish in Japan. From kids to adults, everyone loves it!!


The cooking part is a bit tricky, but preparation is easy!

So you might need a few practise, but after that, you can enjoy for the rest of your life!


Oyakodon | Chicken and Egg Rice Bowl

What's important for good Oyakodon?


The runny egg and flavourful chicken is the key!

Making runny egg is like cooking scramble egg gently. So you need a gentle touch when you cook the egg.


But the chicken prep is so easy!

You just need to cut the chicken bit smaller, and soak it in the sauce mixture.

Simple isn't it? All right, let's get it done.



[Serving] 1

[Prep time] 30-40 mins

[Cook time] 10 mins

[Storage] Eat immedietely

[Difficulty] B *(A=Hard E=Easy)

 

[Ingredients 1 Serves] (GRAM)


-Chicken thigh 150g

-Onion 1/2 each (60g)

-Ginger (peeled) 5g

-Egg 2 each


[Sauce]

-Water 50ml

-Sugar 1tsp (5g)

-Soy sauce 4tsp (20ml)

-Sake 2tsp (10ml)

-Mirin 1tsp (5ml)

-Kombu (dry kelp) 1g


 

[Ingredients 1 Serves] (OUNCE)


-Chicken thigh 0.33lb

-Onion 1/2 each 2.1oz

-Ginger (peeled) 0.18oz

-Egg 2 each


[Sauce]

-Water 1.7oz

-Sugar 1tsp (0.18oz)

-Soy sauce 4tsp (0.7oz)

-Sake 2tsp (0.35oz)

-Mirin 1 tsp (0.2z)

-Kombu (dry kelp) 0.04oz



[Recipe video]


(Chapter)

0:00 Prepare ingredients

1:35 Prepare the sauce

2:10 Cooking part (1/2)

3:13 Cooking Part (2/2)

 

[Instruction]


[Chapter1: Prepare ingredients]

  1. Cut chicken into 1-2 cm cubes

  2. Cut onion into 1cm thick

  3. Mince ginger finely

  4. Whisk egg 70-80% but not totally mix through.

*Leave a little egg white makes gradation of yellow and white.

if you want the white to stand out more, mix even less.



[Chapter 2: Prepare the sauce]

  1. MIx everything on the [for the sauce] list.

  2. Soak chicken, leave 30-40 mins


[Chapter 3: Cooking part (1/2)]

  1. On a cold pan, pour vege oil, add the ginger, cook on low heat.(Use a small pan)

  2. When it smells aromatic, add the onion. Cook on medium heat for 3-4 mins.

  3. Once they become slightly soft, take it off from the heat. Chill for 5-6 mins.


[Chapter 4: Cooking part (2/2)]

  1. Put the pan back on low heat, add the chicken stuff. Boil slowly. (7-8 mins)

  2. Once the chicken is bouncy, it's cooked. Discard the kombu. Don't overcook.

  3. Before adding egg, turn the heat on medium high.

  4. Pour the egg. Leave few seconds, then shake the pan to prevent sticking.

  5. Give them few gently stir like scramble egg, then turn off the gas.

  6. Immediately pour it onto the rice.

*The umami (Deep richness) of kombu is actively developed around 60℃ (140°F).

So you need to heat the pan slowly to maximize the time to pass through this temperature range.


*Use a small pan, so you can directly slide the stuff onto the rice.

It's very hard to do with a large pan


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