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Japan, Asia

Oyakodon (Chicken and Egg Rice Bowl)

A Japanese rice bowl of chicken cooked in a sweet-savory sauce and topped with soft-set egg.

ServingsServes 2
Total cooking time20 min
DifficultyEasy

Method

  1. Cut the chicken into bite-size pieces and the onion into 1 cm slices. Beat the eggs only lightly, so some white is still visible.

  2. Put the sauce ingredients in an 18 to 20 cm pan and bring to a boil over medium heat. Add the onion and cook 2 minutes, then add the chicken and cook . Cook this amount in 1 batch(es) (2 servings at most per batch).

    Add in this stepWater 150 mlSoy sauce 3 tbspMirin 3 tbspSugar 1 tbspInstant dashi powder (bonito stock) ½ tspOnion 100 gBoneless chicken thighs 250 g

    medium heat

  3. Pour in ⅔ of the egg for one batch, cover and cook over medium heat for 30 seconds.

    Add in this stepEggs 2

    medium heat

  4. Add the rest of the egg, cover and let it sit for 20 seconds with the heat off until soft-set. Slide it onto the rice and sprinkle with spring onion.

    Add in this stepEggs 1Hot cooked rice 420 gSpring onion to taste

    heat off

Cook's tip

If you cook more than 2 servings at once, the egg will not set evenly. Always cook 3 to 4 servings in batches.

Cooking it at camp

A small frying pan and a burner are all you need. Cook the rice beforehand in your camping pot, and use aluminium foil as a lid.