Growing up in Singapore we tend to take Japanese food for granted because it is so readily available. There are tons of Japanese restaurant in Singapore and on one would think about cooking it at home. So for some reason I alway thought japanese food is really complicated to make.
Oyakodon Recipe

I was proven wrong when my japanese colleague made some really tasty japanese food for lunch. It hit me that I could actually try to make some of it myself too. While it is certainly easy to satisfy our Japanese food craving easily here as well especially since we live near Düsseldorf, they are mainly ramen or sushi restaurant not so much the rice bowl dishes, if that makes sense.

So this is what I made the other day and it was surprisingly easy too! Well this is my version of it because we did not have all the ingredients to make it. I will include my substitutes next to the original recipe from Just One cookbook by Nami and I made double the quantity for lunch the following day. Oh and we did not have big bowls hence its in this awkward plate bowl.

Oyakodon Recipe

About 3-4 portions

4 chicken thighs, rinsed and patted dry

4 eggs

1 onion, thinly sliced

6 Tbsp. mirin

2 Tbsp. sake ( Used Sherry)

4 Tbsp. soy sauce

1 Tbsp. sugar

1 cup dashi stock ( Used chicken stock)

finely chopped green onion for garnish

Cut the chicken diagonally

Crack eggs into a bowl. DO NOT BEAT. Instead, hold chopsticks with the tip of chopsticks touching the bottom of the bowl, and write “Z” a couple of times. Set aside.

In a shallow frying pan, heat mirin and sake (sherry) and bring it to a boil. Add soy sauce, sugar, and dashi (stock) and bring to boil.

Spread the onion into the pan and place chicken on top. Cover with a lid and keep the heat on high until it boils.

Once it boils, lower the heat to medium and cook for 12 minutes, or until the chicken is cooked through and onion is soft. Lightly stir the chicken and onion while cooking.

Slowly and evenly add eggs into the pan.

Gently stir ingredients so that eggs disperse evenly.

When the egg is cooked about 80%, add green onions and turn off the heat after 1 minute.

Pour the mixture on top of rice.


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