Oyakodon (Japanese Chicken And Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl) - The Washington Post

2022-08-20 09:09:09 By : Ms. Aileen Lee

Photo by Scott Suchman for The Washington Post; styling by Lisa Cherkasky for The Washington Post

A comforting spoonful of egg, chicken and rice from a one-pan oyakodon recipe makes for a quick, delicious meal. For the best results, use boneless chicken thighs, but you can also substitute with chicken breasts or firm tofu (see NOTES).

Active time: 20 mins; Total time: 25 mins

Storage Notes: Refrigerate leftovers for up to 3 days.

Where to Buy: Instant dashi and spice blend shichimi togarashi can be found at Asian markets or online. Mitsuba, a Japanese herb akin to parsley, can be found at Asian markets.

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings; makes about 3 cups

In a medium skillet over medium heat, combine the dashi, mirin, soy sauce and sugar and bring to a simmer. Taste and season with more soy sauce and/or sugar, if desired. Add the onions and simmer until they begin to soften, 6 to 7 minutes.

Arrange the chicken around the skillet and simmer until it is opaque and white on the outside, 6 to 7 minutes total.

Pour the beaten eggs in a smooth stream over the skillet until the egg mixture covers all of the surface area. The texture of the eggs will look soupy, but that’s normal. Cover the pan and let the eggs fully cook, 2 to 3 minutes, or until the eggs become custardy. Uncover, sprinkle the scallions and/or mitsuba, if using, over the eggs, and remove from the heat.

To serve, divide the rice among the bowls, followed by the oyakodon. Serve with the shichimi togarashi at the table for heat.

Chicken breast, cut into 1 to 1 1/2 inch pieces, and sliced tofu take less time to cook, 3 to 4 minutes total.

For crispier chicken, brown the chicken on both sides before adding the other ingredients. Then, transfer it to a plate. Proceed with the recipe, arranging the cooked chicken evenly around the skillet before adding the eggs.

From Food and Features intern Jess Eng.

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