Oyakodon is a type of donburi, or rice bowl, popular in both restaurants and homes throughout Japan. Oyakodon translates to “parent” and “child” in Japanese, a reference to the chicken and its egg. The ingredients in this dish are simmered in broth and then served over rice with scallions and togarashi to garnish. Oyakodon is warm, comforting and delicious meal any time of day.
Oyakodon (Chicken and Egg Donburi)
- ⅔ cup dashi or water
- 1 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- ½ tsp granulated sugar
- 12 oz boneless, skinless chicken thighs, thinly sliced
- 1 small onion, halved and thinly sliced
- 2 scallions, thinly sliced, greens separated from whites
- 1 cup short grain white rice
- 2 large eggs
- ½ tsp togarashi
1) In a Suvie pan, whisk together 2/3 cup dashi, 1 tbsp soy sauce, 2 tbsp sake, 1 tbsp mirin, and 1/2 tsp granulated sugar until sugar dissolves.
2) Add 12 oz chicken and 1 sliced onion to the dashi mixture and place pan in the bottom zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High, 1 hour
3) Place 1 cup jasmine rice in the Suvie rice pot (black handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now.
Suvie Starch Cooker Settings
Rice, Short Grain, 1 cup
4) While the chicken cooks, whisk 2 eggs together in a 2-cup measuring cup with ¼ tsp salt. Ten minutes before the chicken is done cooking, remove pan from Suvie and slowly pour in egg in an even layer over the top of the chicken and sprinkle with scallion whites. Return pan to Suvie.
5) After the cook, divide rice between bowls. If desired, broil egg for 5 minutes to desired doneness. Top rice with chicken and egg mixture. Garnish with scallion greens and togarashi.
Nutritional Information per serving (2 servings per recipe): Calories 690, Total Fat 13g, Total Carbohydrates 120g, Total Sodium 790mg, Total Protein 51g