Japanese
Oyakodon
Japanese
JapanOyakodon
Japanese donburi with chicken, onion, and softly cooked egg simmered in dashi, soy, mirin, and sugar, served over rice.
Ingredients
Pull out and measure what you need before you start cooking.
- 0.5 yellow onion, thinly sliced
- 285 g boneless chicken thighs, cut into pieces
- 1 tbsp sake
- 2 large eggs
- 1.2 dl dashi
- 1.5 tbsp soy sauce
- 1.5 tbsp mirin
- 1.5 tsp sugar
- 2 servings cooked Japanese rice
- Sliced spring onion or mitsuba for serving, optional
- Shichimi togarashi, optional
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 2 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Put the chicken in a bowl and toss it with the sake. Slice the onion thinly and lightly cut the eggs without fully whisking them smooth.
- 2
Bring the dashi, soy sauce, mirin, and sugar to a simmer in a medium frying pan.
- 3
Add the onion and cook until it starts to soften. Add the chicken and simmer until cooked through.
- 4
Drizzle in about two-thirds of the egg and let it begin to set.
- 5
Pour over the remaining egg and cook briefly until the surface is just set but still soft.
- 6
Spoon the mixture over hot rice in bowls.
- 7
Top with spring onion or mitsuba and serve immediately, optionally with shichimi.
Serving profile
About this recipe
11 ingredients and 7 steps from prep to serving.
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Source
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Recipe source: Klassisk oyakodon verifierad mot Just One Cookbook. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av oyakodon.
Image source: View original
Serve with
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A softer finish after the main cook.
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