My parents both studied university in Japan, so growing up I learned how to make Japanese & Taiwanese cuisine. This was one of my favorites recipes I learned from my mom. Oyakodon is super easy to make and made in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and brings me right back to my childhood.
INGREDIENTS
2 boneless skinless chicken thighs
½ onion
2 large eggs
Seasonings ( use as needed do not need to use all):
2/3 cup dashi broth
1 ½ Tbsp mirin
1 ½ Tbsp sake
1 ½ Tbsp soy sauce or liquid aminos
1 ½ tsp coconut sugar
To serve:
3 cups cooked purple wild rice
small bunch green onion/scallion ( biased cuts sideways)
black and white sesame seeds
red pickled ginger/pickles
shredded thin seaweed on top
NSTRUCTIONS
Gather all the ingredients.
Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
Add coconut sugar and mix all together until sugar is dissolved.
Thinly slice the onion and chop green onion. Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).
Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces. so the chicken will be equal thickness and create more surface area for fast cooking.
Add half of the onion in a single layer. Pour roughly 1/3 to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion and chicken.
Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.
Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink.
Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served with an almost set but runny egg.
Add green onions right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce. Sprinkle sesame seeds I if you like.
