Ingredients
- 200g boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sake
- 1/2 tbsp sugar
- 1 tbsp cooking oil
- 1 large onion, thinly sliced
- 4 large eggs, lightly beaten
- 1 bunch chopped green onions
Getting Started: How to Prepare Chicken Oyakodon
- In a bowl, mix soy sauce, mirin, sake, sugar, and salt until well combined. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add onions and cook until they become soft and translucent, about 5 minutes.
- Add chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
- Pour the sauce mixture over the chicken and onions, stirring well to coat. Bring it to a simmer.
- In a separate bowl, beat the eggs until well combined. Slowly pour the beaten eggs over the chicken and onion mixture. Cover the skillet and cook on low heat until the eggs are set to your desired doneness, about 3-5 minutes.
- Serve the chicken and egg mixture over a bowl of warm, cooked rice. Garnish with chopped green onions.
Tips & Tricks for the Perfect Oyakodon
- For an authentic experience, use a Japanese clay pot called a "donabe" to cook your Oyakodon.
- Keep the heat low when cooking the eggs, so they remain tender and creamy.
- Use a dash of dashi stock to add depth to the sauce.
Substitutions
- If you can't find mirin, substitute it with a mixture of 1/4 cup white wine and 1 tsp sugar.
- Sake can be replaced with Chinese rice wine or dry sherry.
- In a pinch, use boneless, skinless chicken breasts instead of thighs.
Nutritional Information
This recipe serves 4, with 200g of rice:
- Calories: 415 kcal
- Carbohydrates: 42g
- Protein: 27g
- Fat: 13g
- Sodium: 890mg
Please note that these values are approximate and may vary depending on the specific ingredients used.
FAQs
What does "Oyakodon" mean?
Oyakodon means "parent-and-child rice bowl" in Japanese, symbolizing the combination of chicken (parent) and eggs (child) in this dish.
Can I make Chicken Oyakodon with other meats?
Yes, you can use other meats such as pork or beef, but the dish will no longer be a traditional Oyakodon.
Is Chicken Oyakodon freezer-friendly?
It's best to enjoy Chicken Oyakodon fresh. Freezing might change the texture of the eggs and sauce.
How long can I store Chicken Oyakodon in the fridge?
Chicken Oyakodon can be stored in the refrigerator for up to 2-3 days in an airtight container. Reheat gently over low heat or in the microwave before serving.
Can I make this dish vegetarian?
To make a vegetarian version, you can replace the chicken with tofu or a meat substitute, and use a plant-based dashi stock for added flavor.