One-Pan Oyakodon (Chicken and Egg Rice Bowl)
Ingredients
200 g Cooked Rice
1 bowl
120 g Chicken Thigh
Cut into bite-sized pieces
2 whole Beaten Eggs
About 2 eggs
1/4 whole Onion
Thinly sliced
1 tbsp Sake
1 tbsp Mirin
1 tsp Sugar
1 tbsp Soy Sauce
3 tbsp Water
a little Spring Onion (diagonally sliced)
For garnish
Instructions
- 1
Thinly slice the onion.
- 2
Remove excess fat from the chicken and cut it into small bite-sized pieces.
- 3
Add the sake, mirin, sugar, soy sauce, and water to a frying pan and heat over medium heat. Once it comes to a boil, add the onion slices and chicken. Bring it to a boil again, then cover and simmer over medium-low heat for about 5 minutes, until the chicken is cooked through and the onion is softened.
- 4
Remove the lid and return the heat to medium. Spoon the sauce over the ingredients as it cooks, and simmer until the sauce reduces slightly. Pour in about two-thirds of the beaten egg in a circular motion, then cover and cook over medium heat for about 1 minute.
- 5
Pour in the remaining egg mixture, cover, and heat for about 10 seconds (see Aussie Tips).
- 6
Serve the chicken and egg mixture over the rice, then sprinkle with spring onions.
Tomoka's Note
This classic Japanese comfort dish is warm, satisfying, and surprisingly simple. Oyakodon is my go-to when I’m short on time. This recipe uses only staple Japanese seasonings, and it always turns out delicious. I’ve made this without cooking sake by simply adding a bit more mirin and reducing the sugar (or honey – my favourite sugar alternative).
Aussie Kitchen Tips
In Japan, eggs are often enjoyed raw or lightly cooked. However, Australian eggs may not always be suitable for eating raw or undercooked, so feel free to cook the egg a little longer until it is fully set, if you prefer. Mirin alternative tips: No mirin? Mix sake and sugar in a 3:1 ratio – for example, 1 tablespoon of sake + 1 teaspoon of sugar.