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Oyakodon

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adapted from Nami at Just One Cookbook.

Ingredients

Scale
  • 2 chicken thighs, rinsed, patted dry, and sliced into bite-sized pieces
  • 1/4 cup mirin
  • 2 tbsp sake
  • 1 cup 365 Organic Low-Sodium Chicken Broth (see Notes)
  • 2 tbsp soy sauce
  • 1 tbsp sugar (or a smidge more, if you’re like me and love your savory foods sweet)
  • 1 cup thinly sliced onions (about 1 small onion)
  • 3 large eggs
  • 1–2 tbsp shredded fresh parsley or sliced scallions, for garnish
  • 2–3 cups cooked rice (or however much you’d like for two)

Instructions

  1. In a 9- or 10-inch skillet, bring the mirin and sake to a boil over medium-high heat. Add the chicken stock, soy sauce, and sugar, and bring to a boil again, stirring to dissolve the sugar.
  2. Once the mixture comes back to a boil, evenly distribute the onions and chicken, then lower the heat to medium and let simmer for 10 minutes, or until chicken is cooked through. Skim off any fat that may form on top.
  3. Once the chicken is cooked, gently beat the eggs for about 10 seconds in a small bowl, or until yolks are partially beaten but egg white remains visible. Drizzle about 3/4 of the egg evenly over the chicken, then cover and let cook for about a minute. Drizzle the remaining egg into the pan, then cover and cook until eggs are opaque, another minute or two. It should form a loosey-goosey, custard-y kind of omelette in the pan.
  4. Finally, sprinkle shredded parsley over the chicken just before serving, then remove from heat. Divide the rice evenly between two bowls, then use a slotted spatula to scoop the chicken and egg mixture onto the rice. Spoon a bit of the leftover juice in the pan over the rice, then garnish with extra parsley or scallions (and an extra egg yolk if you’re feeling decadent!) and enjoy hot.

Notes

The most authentic version of this will use dashi rather than chicken broth, but I tend to substitute broth most of the time, since I find that broth makes for just as tasty of a dish if you don’t have dashi on hand or the time to make it from scratch. Nami has some wonderful recipes for homemade dashi, too, in case you’d like to go the whole nine yards! She recommends the awase dashi for oyakodon.

If you use a raw egg yolk at the end, be sure to use pasteurized eggs!

Find it online: https://tworedbowls.com/2016/01/06/oyakodon/