Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking

Name: Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 118 milliliters dashi; 8 eggs; 118 milliliters mirin; 59 milliliters mitsuba leaves (optional); 59 milliliters crumbled nori (optional); 454 grams onions, peeled; 1 liters cooked Japanese white rice; 118 milliliters sake; 59 milliliters thinly sliced scallion (optional); 4 servings Shichimi togarashi; 118 milliliters soy sauce; 454 grams boneless chicken legs or thighs (about 2 chicken legs or 4 thighs), skinned and cut into bite-size pieces

The recipe Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking could satisfy your Japanese craving in around 25 minutes. This recipe serves 4. This main course has 1478 calories, 58g of protein, and 20g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. It is Head to the store and pick up scallion, soy sauce, thighs, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.

Instructions

Cut the onions in half lengthwise, from top to bottom (axis to axis).

Ingredients you will need

Onion

Cut each half into 1/4-inch slices, also cutting lengthwise.

Combine the onions, chicken, mirin, soy sauce, sake, and dashi in a saucepan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for about 5 minutes, until the chicken cooks through.

Ingredients you will need

Soy Sauce

Whole Chicken

Onion

Dashi

Mirin

Sake

Equipment you will use

Sauce Pan

Mix the ingredients occasionally as they cook.

To prepare the oyakodon one serving at a time: Break 2 eggs into a bowl, and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated.

Ingredients you will need

Egg

Egg Yolk

Equipment you will use

Bowl

Transfer one-fourth of the chicken mixture (about 1 1/2 cups chicken, onions, and broth) to a small skillet. A 6-inch skillet works great.

Ingredients you will need

Whole Chicken

Onion

Broth

Equipment you will use

Frying Pan

Place the skillet over high heat. When the liquid comes to a boil, reduce the heat so the broth is simmering.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Pour three-fourths of the egg mixture over the chicken, onions, and broth. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingredients in the skillet. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.

Ingredients you will need

Whole Chicken

Onion

Broth

Egg

Equipment you will use

Frying Pan

While the oyakodon is resting, scoop 1 1/2 cups of the cooked rice into a serving bowl. When the oyakodon is ready, uncover and slide the entire contents out of the skillet to rest on the rice. Tilt the skillet and use a spatula if necessary; the oyakodon should slide out easily.

Ingredients you will need

Rice

Equipment you will use

Frying Pan

Spatula

Bowl

Garnish with the mitsuba, scallions, and nori. Accent with the shichimi togarashi to taste.

Ingredients you will need

Shichimi Togarashi

Green Onions

Mitsuba

Nori

Serve immediately, and repeat this preparation for the remaining servings.

Pour the entire chicken and onion mixture into a large skillet (an 11-inch cast-iron skillet works great).

Ingredients you will need

Whole Chicken

Onion

Equipment you will use

Frying Pan

Place the skillet over high heat. When the broth comes to a boil, reduce the heat so the liquid is simmering.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Lightly beat 8 eggs.

Ingredients you will need

Egg

Pour three-fourth of the eggs over the chicken mixture. Do not mix. Cook for about 1 minute.

Ingredients you will need

Whole Chicken

Egg

Pour the remaining one-fourth eggs over the ingredients in the skillet. Cover and cook for 30 seconds more. Turn off the heat and allow the oyakodon to rest for 1 minute.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Divide the cooked rice among 4 large bowls. Use a large serving spoon to scoop the oyakodon from the skillet and place over the rice.

Ingredients you will need

Rice

Equipment you will use

Frying Pan

Bowl

Garnish as desired.

Variation: If you prefer your eggs cooked through, in the final step pour all the eggs over the chicken, onions, and broth in the small skillet. Cover and cook for 2 minutes. Turn off the heat and let the oyakodon rest, covered, for 1 minute.

Ingredients you will need

Whole Chicken

Onion

Broth

Egg

Equipment you will use

Frying Pan