Cherry & Dennis Recipes
Japanese Chicken and Egg Rice Bowl
日式親子丼
Recipe overview
Oyakodon means chicken and egg. Boneless chicken thigh and onion cook in Japanese dashi stock, then egg is poured in twice. It contains egg, fish-based dashi, soy and possibly wheat or alcohol; check labels. High-risk diners need fully set egg.
01
Ingredients
Main Ingredients
- 500 g boneless chicken thigh
- 6 eggs
- about 200 g onion
- 2; shredded nori a little spring onions
- 800 g cooked hot rice
- 300 ml unsalted Japanese dashi stock
Donburi sauce
- 3 tablespoons Japanese soy sauce
- 3 tablespoons Mirin (Check alcohol content)
- 1 tablespoon Sugar
- 1 tablespoon Cooking sake (Optional for children)
Finishing seasoning
- a pinch Salt (Only after tasting)
02
Tools
- Rice cooker
- lidded non-stick pan
- wooden spoon
- bowls
- measuring cup
- knife
- board
- spoons
- chopsticks
- kitchen paper
- instant-read thermometer
- rice paddle
- four Japanese rice bowls and tongs.
- rice paddle
- bowl
- tongs
03
Steps
Step 1
Prepare rice
Fluff hot cooked rice and keep covered.
Step 2
Trim chicken
Remove bone fragments, sinew and excess fat.
Step 3
Cut chicken
Cut even 3-centimetre pieces and pat dry.
Step 4
Slice aromatics
Slice onion 5 millimetres thick; prepare scallion and nori.
Step 5
Mix sauce
Combine dashi, soy sauce, mirin, sugar and sake; no thickener.
Step 6
Beat eggs lightly
Divide six eggs between two bowls and stir only enough to leave yolk-white streaks.
Step 7
Soften onion
Simmer onion in sauce for 3–4 minutes until translucent.
Step 8
Cook chicken
Simmer chicken 5–6 minutes until no pink remains and centre reaches 75°C.
Step 9
First egg layer
Pour first bowl outward from centre; shake pan only, cover 30–40 seconds.
Step 10
Second egg layer
Pour second bowl over gaps; adults may keep tender egg, but high-risk diners need it fully set.
Step 11
Check
Keep a little flowing sauce; taste before salt.
Step 12
Assemble
Divide rice into four bowls, top with chicken, onion, egg, sauce, scallion and nori.
Common mistakes
- Wet rice, uneven chicken, thickened sauce, frothy eggs, uncooked chicken, pouring all egg at once, stirring, high heat or boiling dry make an unsuitable bowl. Never serve soft egg to high-risk diners.
Tips
Use thigh meat, two egg bowls and low-salt dashi; cook chicken first to 75°C; shake rather than stir; serve promptly. Check egg, fish, soy, wheat and nori allergen labels.
