This easy Oyakodon recipe captures the authentic flavors and textures of Japan's best restaurants, using accessible ingredients and techniques that ensure tender, juicy chicken blanketed in creamy eggs brimming with umami.
For Chicken 200 grams skinless chicken thighs 2 teaspoons soy sauce 1 teaspoon sake 1/4 teaspoon grated ginger 1 tablespoon potato starch For Oyakodon 2 teaspoons vegetable oil 75 grams onion (thinly sliced) 1/2 cup dashi 1 tablespoon soy sauce 1 teaspoon sugar 3 large eggs (lighten beaten) 2 servings cooked Japanese short-grain rice Mitsuba Shichimi togarashi
Cut the chicken into bite-sized pieces and marinate with the soy sauce, sake, and grated ginger for 30 minutes.
Add the potato starch and stir it in until the chicken is evenly coated.
Add the oil and sliced onions to a frying pan and saute until the onions turn transluscent and start to soften.
Push the onions to the sides of the pan and add the chicken in a single layer in the middle. Brown on one side before fliipping and browning on the other side.
Add the dashi, remaining soy sauce, and sugar and simmer the chicken while flipping it over repeatedly until the chicken is cooked through.
Drizzle the eggs into the broth from about 1 foot above the pan in a steady stream to bloom the egg.
Shake the pan to redistribute the uncooked egg until it's cooked to your liking.
Serve the oyakodon over rice and garnish with mitsuba and shichimi togarashi.