The one bowl meal of Oyakodon (Japanese Chicken and Egg Rice) has a very literal translation to English. Oyako means parent and child (chicken and egg) and don (donburi) means bowl. The meal, with a base of dashi fish stock, commonly made from dashi powder, has the delicious combination of umami savoury notes and sweet flavours that make many Japanese dishes so distinctively tasty and complex. You will need a frypan or wok with a lid for this recipe so that you can steam the egg topping in the final step.
Preparation: 30 minutes
500g chicken thigh fillet, diced
1 brown onion, finely sliced
500ml dashi stock
4 tablespoons soy sauce
3 tablespoons mirin (rice wine)
3 tablespoons brown sugar
4 cups steamed rice
4 spring onions, green parts only, finely sliced
Shredded toasted Nori (seaweed) – optional
- Prepare steamed rice in rice cooker.
- Combine dashi stock, soy sauce, mirin and sugar in a bowl, whisking to dissolve sugar. Place the frypan over high heat, add stock mix and bring to boil, then reduce to a simmer.
- Stir in sliced brown onion and cook, stirring occasionally, for about 5 minutes. Add the diced chicken thigh meat and cook, stirring, for a further 5 to 7 minutes until meat is cooked through and stock is reduced to about half.
- Reduce heat to low. Lightly beat the eggs a fork and gently pour over the surface of the chicken and stock evenly covering the surface. Cover with a lid and cook for 2-3 minutes until egg is cooked, then turn off heat.
- Spoon the steamed rice into four bowls. With a spatula or egg slice, divide the chicken and egg mixture into four even segments, then carefully lift onto rice. Ladle stock over the top and sprinkle with spring onion and toasted seaweed (optional) to serve.