Oyakodon Chicken and Egg Rice Bowl Video
The original shows chicken, onion, egg and dashi; follow FOOD's 250 g chicken, 240 ml dashi, firm eggs and 74°C chicken center. Video seasoning and egg texture may differ.
Official cooking video · Just One Cookbook · YOUTUBEFully Cooked Chicken-and-Egg Oyakodon Bowls
Two comforting Japanese chicken-and-egg rice bowls with thoroughly cooked chicken and eggs. The stated preparation/cooking time excludes separately cooking the 320 g hot rice needed for serving.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut 250 g chicken into 2 cm pieces on a separate board. Thinly slice 100 g onion and beat two eggs in a separate bowl.
- 02
Combine 240 ml dashi, 25 ml soy sauce, 8 g sugar and 100 g sliced onion in a small skillet. Add either 20 ml mirin, or 20 ml water if avoiding alcohol. Simmer over medium heat about four minutes until onions become translucent. Water makes a less sweet version.
- 03
Add chicken and simmer about 8–10 minutes. Check the thickest piece reaches at least 74°C using a food thermometer.
- 04
Pour beaten eggs evenly over the chicken; cook 3–5 minutes until completely set, not runny. Spoon over 320 g hot cooked rice divided between two bowls and garnish with spring onion.
Before you cook
Wash hands and utensils after raw chicken or eggs, keeping chicken separate from vegetables and cooked rice. Verify the thickest chicken piece reaches at least 74°C/165°F with a food thermometer and cook eggs until whites and yolks are firm. Check egg, soy sauce (soy/wheat) and dashi (may contain fish) allergens. Use freshly cooked rice; cool any leftover rice ideally within one hour, refrigerate at 4°C/40°F or below and consume within 24 hours or freeze. Refrigerate leftover chicken-and-egg topping within 2 hours and reheat to 74°C/165°F. Reheat rice only once. Mirin may contain alcohol, and brief simmering does not necessarily remove it all. Substitute 20 ml water when avoiding alcohol.
Allergens: egg, soy, wheat (soy sauce), fish (depending on dashi)
Image & source credits
These illustrations stand in for food photos.
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