Recipe - Oyakodon Chicken

Oyakodon is a classic Japanese dish, which was invented by a Tokyo restaurant in 1891. It is a rice bowl dish with chicken, egg, onion cooked in a delicious sauce, which seasoned with soy sauce, mirin and dashi, on top of rice.

Oyakodon Chicken Recipe

For two people: 2 pieces of skinless and boneless chicken thighs 1 onion 1 stalk of spring onion a bunch of Mitsuba parsley (or Italian parsley) a packet of dashi powder 2tbsp of mirin 2tbsp of Japanese soy sauce 4tsp of sugar 2 eggs

Step 1

Mix the dashi powder with 400ml of hot water and stir well and set aside.

Step 2 (ingredients)

Slice the onion and spring onion into thin pieces and finely chop the parsley.

Slice the chicken thighs into bite-size chucks

Step 3 (stock)

Add around 100ml of dashi stock and 1tbsp of mirin as well as 1tbsp of soy sauce and 2tsp of sugar into a medium pan. Turn on the heat to medium low and stir thoroughly.

Add the chicken and onion once the stock starts to heat up and cook them over medium-low heat for 5 minutes.

After 5 minutes, add the parsley and spring onion and pour in one beaten egg and cook for further 30 seconds.

Once the texture of the egg becomes what you desire, then it is ready to be served on top a bowl of rice.