Fluffy and Silky Oyakodon (Chicken and Egg Rice Bowl) - Perfect Golden Ratio Recipe
This oyakodon is made with the perfect golden ratio! By adding the egg in two stages, you'll get that incredibly fluffy and silky texture! ♪
Ingredients
2 servings- Chicken thigh1 small piece (200-250g)
- Onion1/2 (100g)
- Egg3-4
- ★Soy sauce2 tbsp
- ★Mirin3 tbsp
- ★Sugar1 tbsp
- ★Dashi stock100 ml
- ★Dashi powder1 tsp
- Green onion, mitsuba, or nori seaweeda small amount
Directions
25 min- 1
Slice 1/2 onion (100g) thinly and add to a frying pan. Add the ★ seasonings (2 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sugar, 100 ml dashi stock, and 1 tsp dashi powder). Heat until the onion becomes soft and tender.
- 2
Cut 200-250g chicken thigh into bite-sized pieces and add to the pan. Simmer both sides slowly until the chicken is cooked through.
- 3
Crack 3-4 eggs into a bowl. Gently mix so the egg whites and yolks don't completely combine - break the yolks and mix gently about 5 times.
- 4
Once the chicken is cooked, pour 2/3 of the egg mixture over the entire dish. Cover with a lid and steam until the eggs are just set.
- 5
Remove from heat and pour the remaining 1/3 of the egg mixture on top, mixing gently to combine. Transfer to a rice bowl and serve with green onion, mitsuba, or nori seaweed if desired.
- 6
Pour over warm steamed rice and serve immediately.
Tips
Don't overmix the eggs - keeping the whites and yolks slightly separate creates uneven cooking, which results in that perfectly silky, creamy texture. Be careful not to reduce the sauce too much, as it can become too salty. If the liquid reduces too quickly, add a small amount of water.
Nutrition
Per serving- Calories520 kcal
- Protein28 g
- Fat18 g
- Carbs52 g
- Sodium2.2 g
Fluffy and Silky Oyakodon (Chicken and Egg Rice Bowl) - Perfect Golden Ratio Recipe
This oyakodon is made with the perfect golden ratio! By adding the egg in two stages, you'll get that incredibly fluffy and silky texture! ♪
Ingredients
2 servings- Chicken thigh1 small piece (200-250g)
- Onion1/2 (100g)
- Egg3-4
- ★Soy sauce2 tbsp
- ★Mirin3 tbsp
- ★Sugar1 tbsp
- ★Dashi stock100 ml
- ★Dashi powder1 tsp
- Green onion, mitsuba, or nori seaweeda small amount
Directions
25 min- 1
Slice 1/2 onion (100g) thinly and add to a frying pan. Add the ★ seasonings (2 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sugar, 100 ml dashi stock, and 1 tsp dashi powder). Heat until the onion becomes soft and tender.
- 2
Cut 200-250g chicken thigh into bite-sized pieces and add to the pan. Simmer both sides slowly until the chicken is cooked through.
- 3
Crack 3-4 eggs into a bowl. Gently mix so the egg whites and yolks don't completely combine - break the yolks and mix gently about 5 times.
- 4
Once the chicken is cooked, pour 2/3 of the egg mixture over the entire dish. Cover with a lid and steam until the eggs are just set.
- 5
Remove from heat and pour the remaining 1/3 of the egg mixture on top, mixing gently to combine. Transfer to a rice bowl and serve with green onion, mitsuba, or nori seaweed if desired.
- 6
Pour over warm steamed rice and serve immediately.
Nutrition
Per serving- Calories520 kcal
- Protein28 g
- Fat18 g
- Carbs52 g
- Sodium2.2 g
Tips
Don't overmix the eggs - keeping the whites and yolks slightly separate creates uneven cooking, which results in that perfectly silky, creamy texture. Be careful not to reduce the sauce too much, as it can become too salty. If the liquid reduces too quickly, add a small amount of water.