Ingredients

  • Serves 1 person per method
  • cooked in a pan:

    60 ml dashi

  • 1 tbsp soy sauce

  • 1 tsp teriyaki sauce

  • 30 g yellow onion (thinly sliced)

  • 1 pc boneless chicken thigh (cut into small bite size pieces)

  • 1 egg (beaten)

  • pepper to taste

  • 200 g steaed rice

  • ½ stalk spring onion (chopped)

  • 2 g sesame seeds for garnishing

  • roasted seaweed for garnishing

     

  • made in rice cooker:

    34 g mirin

  • 25 g soy sauce

  • 1.5g sugar

  • 60 g + 200 g chicken stock

  • 2 pcs boneless thighs (cut into bite size pieces)

  • 200 g washed sushi rice

  • ½ yellow onion (peeled and sliced)

  • 3 eggs (beaten)

  • 1 stalk spring onion (chopped)

  • 2 g sesame seeds for garnishing

  • roasted seaweed for garnishing

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Recipe Courtesy of
Asian Food Network

Oyakodon

This popular Japanese one-bowl meal is quite satisfying, with teriyaki-sizzled chicken pieces laid over a bed of rice, seeped with the subtle aroma of dashi, soy and mirin. What pulls this all together are the beautiful ribbons of softly cooked egg poured all over it, and the sweet juices of onions. Now if you want to get it all over fast – about 20 mins to be exact, use the pan. But if you want to cook less and can afford more waiting time, let your rice cooker do it for you. For the latter, expect under two hours for marination and rice cooker action.
  • Easy
  • 15 min
  • 45 min
  • 15 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 15 min
  • 45 min
  • 15 min

Instructions

  1. Over Pan: Saute onions

    • In a saucepan, add dashi, soy sauce and teriyaki sauce and heat until boiling.

    • Add onions and cook for a minute at medium heat.

    Over Pan: Saute onions


  2. Cook chicken

    • Arrange chicken pieces on top of the onions.  Cook for 2 minutes then flip chicken pieces to cook through the other side.


  3. Pour egg mixture

    • Pour beaten egg over the chicken and onion.  Cover to cook for 1 minute.

    • Add a pinch of pepper if preferred.



  4. Plate oyakodon

    • Slide the egg and chicken mixture over a bowl of rice.  Pour out any excess broth from the saucepan over the rice.

    • Garnish with chopped spring onions, sesame seeds and seaweed.

    • Serve hot



  5. Rice Cooker Oyakodon

    • In a bowl, combine mirin, soy sauce, sugar and 60g chicken stock and chicken thighs.

    • Marinate for at least 1hr.



  6. Cook Rice

    • Pour washed rice and 200g chicken stock into the rice cooker.

    • Place the marinated chicken and sliced onions on top of the uncooked rice.

    • Press the start button.  Cook for 45-60 min.

    • After rice cooker is done, pour beaten eggs on the of rice in the rice cooker, cover and let it simmer for another 3-4 min.
    • Serve garnished with chopped spring onions, seaweed and sesame seeds.


Plate and Serve!

Plate and Serve!

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Ingredients
  • Serves 1 person per method
  • cooked in a pan:

    60 ml dashi

  • 1 tbsp soy sauce

  • 1 tsp teriyaki sauce

  • 30 g yellow onion (thinly sliced)

  • 1 pc boneless chicken thigh (cut into small bite size pieces)

  • 1 egg (beaten)

  • pepper to taste

  • 200 g steaed rice

  • ½ stalk spring onion (chopped)

  • 2 g sesame seeds for garnishing

  • roasted seaweed for garnishing

     

  • made in rice cooker:

    34 g mirin

  • 25 g soy sauce

  • 1.5g sugar

  • 60 g + 200 g chicken stock

  • 2 pcs boneless thighs (cut into bite size pieces)

  • 200 g washed sushi rice

  • ½ yellow onion (peeled and sliced)

  • 3 eggs (beaten)

  • 1 stalk spring onion (chopped)

  • 2 g sesame seeds for garnishing

  • roasted seaweed for garnishing

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