Photograph of the finished Oyakodon

Japan · Cơm gà trứng kiểu Nhật

Oyakodon

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Onion Onion 2
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Dashi broth Dashi broth 1 ⅔ cups
  • Photograph of Spring onion Spring onion 1.4 oz

Method

  1. 1 Cut the chicken breast into bite-sized pieces, slice the onion thinly into wedges, and cut the scallions into 3 cm pieces.
  2. 2 Combine dashi broth with soy sauce, mirin, and sugar, and simmer gently in a small saucepan.
  3. 3 Add the onions to the sauce in the pan, cook for 3 minutes until softened, then add the chicken and cook for another 6 minutes until the chicken is cooked through.
  4. 4 Beat the eggs, but leave the egg whites slightly runny. Pour them in a circular motion over the pan, cover, and cook for 1 minute until the egg whites are slightly set but still soft and moist.
  5. 5 Pour the entire pan of eggs over the hot rice, sprinkle with chopped scallions and a little pepper, and eat immediately while the eggs are still hot.

With an appliance

  • Microwave 21 min

    Replace steps 3 and 4: toss the chicken with onions in a covered bowl at 700 W for 4 minutes, pour in the eggs and cook for another 45 seconds; reduce the cooking time by about 4 minutes, there's no need to flip the meat and eggs, which will soften and prevent them from drying out at the edges of the pan.

Start cooking