How to make Oyakodon - a simple Japanese donburi recipe
Oyakodon is a classic Japanese donburi - a dish served over a bowl of rice. Oyakodon is one of my favorite comfort foods. The egg, chicken, onion and savory/sweet broth come together to make a satisfying, hearty meal that's easy to make and incredibly deliciious.
Photo Credit: Hajime NAKANO
- 11 oz chicken thigh - skin-on, boneless
- 1/4 teaspoon salt
- 1/2 cup dashi
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons sake or mirin
- 3 green onions or negi, cut into 2
- Rub chicken with 1/4 tsp of salt, covering all over. Place chicken in a cold pan, skin side down. Place a second, smaller cast iron skillet on top of the chicken (a pot of water would work too). This prevents the meat from curling, as we want all of the surface in contact with the pan.
- Heat pan over medium-low heat. Gradually increase the temperature. Fry until the skin is golden brown and crispy on all sides ( about 7 minutes) . If the oil is splattering too much, turn down the heat.
- While the chicken is frying, combine dashi, soy sauce, honey and remaining salt in a small bowl. Break the eggs in another bowl and mix, just enough to break the yolks.
- Once the skin is browned, transfer chicken to a cutting board and cut into bite sized pieces. It's okay if the meat may not be cooked all the way, it will finish cooking in the next step.
- Drain all the oil from the pan and put the pan over medium-high heat. Return meat to the pan, along with the juices .
- Add the sake and stir fry until all the liquid has evaporated. Add the dashi mixture and bring to a medium boil.
- Add the green onions, then pour in the eggs. Cover the pan with a lid and reduce heat to medium-low.
- When the egg is cooked to your taste, pour the entire mixture over steamed rice and drizzle with remaining sauce.
- Serve with thinly sliced scallion (or negi) or nori sprinkles.
I love this cookbook - it's a veritable encyclopedia covering practically every aspect of Japanese cooking.
Another great cookbook with simple, home style recipes that are easy to prepare
The traditional japanese omelette is prepared in this square pan. You don't need one for oyakodon but it's fun to make tamago in the Japanese style.