Oyakodon (Japanese Chicken & Egg Rice Bowl)
Recipe created by Chef Dez, chefdez.com. "This is my take on this classic Japanese dish, using more common north American ingredients. Instead of mirin (Japanese rice wine with a higher sugar content and a lower alcohol content) I use fortified wine or sherry. Instead of the Japanese stock dashi, I use chicken broth – but if you have bonito flakes, feel free to add a pinch to the chicken broth for a more authentic flavour. I like using 3 eggs so it sets up more like an omelet, or just go with 2 eggs if you like."
Instructions
- Crack the 3 eggs into 2 small bowls (2 eggs in 1 bowl, and 1 egg in the other bowl) and mix just briefly (so that the white and yolks are still somewhat separate)
- Place a small 8-inch non-stick pan over medium-high heat. Add the oil and then the chicken. Cook stirring occasionally until browned, approximately 3 to 4 minutes.
- Remove the chicken and set aside.
- Turn the pan heat to medium and add the chicken broth, fortified wine, soy sauce, and stir together. Add the ginger, onion, and the white part of the green onion (sliced as well).
- Simmer until the onion is tender, approximately 4 minutes, while adding the chicken back in at the 2-minute mark.
- Slowly drizzle in 2 of the reserved eggs. Cook until the egg has mostly set, approximately 3 minutes. Then drizzle the remaining egg and cook until desired doneness (you can cover if you want the egg cooked well done. Plate over a bowl of steamed rice.
- Slice the green part of the green onion thinly at a 45-degree angle and use for garnish.
Note: If you want to make 2 servings, then use a 10-inch pan and 5 eggs, 2 to 3 chicken thighs, and double the remaining ingredients.
