Oyakondon (chicken and rice bowl) recipe
At a glance
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Meal type | Lunch, Main Dish |
| Allergy list | Egg, Soy, Wheat |
| Misc | Serve Hot |
| Region | Asian |
| Description | This is a traditional Japanese recipe that depicts parents and children. The dish combined tender chicken (a parent) with fresh eggs (the children). |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 cups rice (uncooked)
- 4 chicken thighs (skinless, boneless, cut into small pieces)
- ½ onion (sliced)
- 2 cups dashi stock
- 7 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons brown sugar
- 4 eggs
Directions
Step 1
Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear and drain off the rinse water.
Bring the rice and 4 cups of water to a boil in a saucepan over high heat.
Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Or, if you have a rice cooker, steam as you prefer (light, medium, dark).
Step 2
Place the chicken in a nonstick skillet with a lid and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes.
Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes.
Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar.
Bring the mixture to a boil and let simmer until slightly reduced, about 10 minutes.
Step 3
Whisk the eggs in a bowl until well-beaten and pour over the chicken and stock.
Cover the skillet, reduce heat and allow to steam for about 5 minutes, until the egg is cooked.
Remove from heat.
Step 4
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture and spoon about 1/2 cup of soup into each bowl.
Sprinkle with chopped green onions, if desired.
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