My parents were coming over for dinner at our new place for the first time, and I wanted to cook them something healthy and nutritious, but simple to prepare at the same time. Enter this wholesome Japanese favourite — the Oyakodon, or chicken and egg rice bowl.
It’s served up with succulent chicken thigh chunks, sweet onion and mouthwatering runny eggs that just really coat that fluffy sushi rice with such a beautiful glaze. This is both a feast for the eyes and belly.
Ingredients: (serves 4)
- Japanese rice
- 4x chicken thigh meat
- 8 fresh eggs
- 2 yellow onions
- soy sauce
- 2 tsp sugar
First, cook the Japanese rice. Not too soft so it’ll soak up that delicious egg and chicken mixture. And prepare the dashi. Dashi is the stock that forms the basis of most Japanese dishes. It often comes in a sachet that you place in boiling water like a tea bag to extract all that umami flavour.
Slice yellow onions and cut chicken thigh into thick slices so it will cook easily. Then pour dashi, soy sauce, mirin and sugar into a saucepan. Add chicken and onion slices.
Simmer on high heat. Once stock is boiling, cover with lid and cook till chicken turns white. Remove lid, and flip the chicken over to cook both sides.
Quick Tip: Try to prepare 1 bowl at a time so each bowl will be filled with juicy, tender chicken and soft, runny eggs!
Then, beat 2 eggs loosely. Do not fully beat them for better texture.
Pour beaten egg over the chicken.
Once eggs are half cooked and still runny, take off heat and pour over a bowl of rice.
And tadaa! You have a healthy, wholesome and delicious rice bowl! I forgot this part in my rush to eat, but top with parsley for some colour and extra flavour.
If you prefer a richer texture, you can always top with a raw egg yolk. But only if your country has fresh eggs! Itadakimasu!!