Oyakodon - Japanese Chicken and Egg on Rice
A simple and wholesome staple in Japanese home cooking, consisting of chicken and egg on rice.
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There are just some days when you don't want to fuss with your food, but still want something nourishing for your body. This oyakodon is packed with protein and is a classic Japanese home-style one-dish meal. Warm nuggets of chicken nestled in saucy eggs with soft onions, on a bed of hot fluffy rice. If you are a rice-lover, give this recipe a try!
Ingredients
Makes 1 portion
-150g skinless, boneless chicken breast, cubed
-¼ onion, sliced thinly
-1 spring onion, sliced
-1-2 eggs, cracked and beaten
-200-250g cooked Japanese rice
Sauce
-1 tsp dashi powder
-2 tsp mirin
-3 tsp soya sauce
-4 tbsp water
-1 tsp sugar
-¼ tsp ground white pepper
Instructions
-Combine all sauce items and mix well to ensure ingredients are dissolved. Set aside for later.
-In a small to medium-sized frying pan, lay onions on bottom of pan, pour sauce into pan and bring to a simmer.
-Once sauce is bubbling, lay chicken out in an even layer on top of the onions.
-Cover pan and simmer on low heat for 5-7 minutes, until the chicken is cooked through.
-If using microwave rice, you may reheat the rice at this time, or before you start cooking.
-Once chicken is almost done, remove lid and drizzle beaten egg over the chicken.
-Continue to simmer for an additional 0.5-1 minutes, until the egg has partially set. (A slightly runny egg is desirable!).
-When done, serve over a bowl of hot rice.
-Sprinkle with the desired amount of spring onions.
-Serve and enjoy!
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Recipe Notes
-Simmering the chicken over low heat will ensure that it stays tender. Timing is important too, as chicken breast dries out easily when overcooked.
-You may also use boneless, skinless chicken thigh.
-Feel free to add mushrooms or vegetables to boost the nutritional content of this dish!
-When cooking for 1, I recommend getting microwaveable Japanese rice. It is already cooked and can be heated up in a few minutes for fuss-free rice.
-Cooking from dried rice will take a bit longer, as you have to wash and pre-soak the rice for 30 minutes before cooking. Take note of the time difference!