Chicken Easy Main

Chicken and egg rice bowl (oyakodon)

Name: Chicken and egg rice bowl (oyakodon) recipe
Yield: 2
Ingredients: 400g RSPCA Approved Chicken Thigh Fillet, trimmed, cut into 1cm-thick slices; 40.00 ml cooking sake; 250g rice; 8g sachet dashi stock powder (from Asian grocers and selected supermarkets); 40.00 ml mirin; 20.00 ml dark soy sauce; 4 eggs, at room temperature; 20.00 ml vegetable oil; 1 onion, halved, thinly sliced; 1 long green shallot, thinly sliced, plus extra, to serve; Shichimi togarashi (Japanese seven-spice), to sprinkle

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by Lucy Nunes

Delicious Team

Jul 18, 2024

This quick and easy rice bowl is the perfect midweek dinner option. Ready in a flash, this warm and hearty meal features juicy chicken thigh marinaded in a sweet and tangy mix of Japanese ingredients including sake, dashi and mirin and pan-fried with egg for an added depth of flavour. Serve with sticky sushi rice to soak up all of the sauce and a sprinkle of shallots and togarashi for a fresh crunch.

400g Woolworths RSPCA Approved Chicken Thigh Fillet, trimmed, cut into 1cm-thick slices
2 tbs cooking sake
1 1/4 cups (250g) sushi rice, rinsed, drained
8g sachet dashi stock powder (from Asian grocers and selected supermarkets)
2 tbs mirin
1 tbs dark soy sauce
4 eggs, at room temperature
1 tbs vegetable oil
1 onion, halved, thinly sliced
1 long green shallot, thinly sliced, plus extra, to serve
Shichimi togarashi (Japanese seven-spice), to sprinkle

Method

1.

Place chicken in a medium bowl with sake and toss to coat. Stand for 20 minutes.
2.

Meanwhile, cook rice according to packet instructions. Set aside and keep warm.
3.

Meanwhile, mix dashi stock in a jug with 1/2 cup (125ml) water until dissolved. Add mirin and soy sauce and stir to combine.
4.

Crack eggs into a medium bowl and beat with a fork until almost smooth.
5.

Heat oil in a large frypan over medium heat. Drain chicken, discarding marinade, and pat dry with paper towel. Arrange half the chicken in the pan in a single layer, and cook on one side only, untouched, for 3-4 minutes until well browned underneath. Transfer to a plate. Repeat with remaining chicken. Discard excess oil from pan.
6.

Place onion in same pan in a single layer. Pour over dashi mixture. Bring to a simmer over medium heat. Simmer for 3 minutes until onion has softened and stock has reduced. Return chicken to pan, arranging browned-side up in a single layer. Sprinkle over shallot and simmer for 2 minutes to finish cooking chicken. Pour over the egg in a circular motion and reduce heat to medium-low. Cook for 4-5 minutes until egg is almost set. Remove from the heat and stand, covered, for 2 minutes.
7.

Divide rice between 2 large serving bowls. Top with the chicken mixture and sauce. Sprinkle with extra shallot and togarashi to serve.