Chicken and eggs stewed in a brothy sauce served over rice is something known as oyakodon in Japan. It is considered a comfort food and can be easily and quickly made at home. Oyakodon can be traditionally prepared on the stovetop or in the microwave, which reduces the cooking time to under 10 minutes.
A Dish from Japan – Oyakodon
In Japan, the oyakodon dish is a popular rice bowl dish that translates to “mother and child bowl,” a reference to the chicken and eggs used in the recipe. This dish is commonly served in restaurants and at home. The recipe begins with a broth made from a mixture of soy sauce, dashi, sake, and sugar that is both sweet and savory. The broth is then used to simmer sliced chicken and onions, to which lightly beaten eggs are added towards the end of the cooking process. Once the eggs are cooked through, the dish is served over warm rice, resulting in a simple yet satisfying dinner.
Chicken and Egg Rice Bowl
It is recommended to use chicken thighs instead of chicken breasts when making oyakodon. Chicken breasts can be easily overcooked and become dry and stringy, especially when cooked in the microwave. By using chicken thighs, the dish remains juicy even if it is microwaved for an extended period. Mirin, a sweetened rice vino, is one of the pantry staples in Japan but rather hard to find in its purest form. So, instead, aji-mirin can be used, which tastes like mirin. It’s a near-perfect alternative and largely available. It’s relatively inexpensive and does the job of adding umami, sweetness, and a little tang. Oyakodon is great for a busy week. It can be prepared by marinating the chicken and vegetables in the sweet-salty sauce right in the baking dish. It can be covered with plastic wrap before being stored in the fridge, where it can stay for a couple of days. Then all anyone has to do is cook it in the microwave and add eggs.
The Recipe
PREP TIME: 10 min; COOK TIME: 9 min; TOTAL TIME: 19 min; SERVINGS: 4 to 6
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 small yellow onion, thinly sliced
- 2 cloves minced garlic
- 1/2 cup low-sodium soy sauce
- 3 tablespoons mirin
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, divided
- 1/2 cup low-sodium chicken stock
- 4 large eggs
- Cooked rice, for serving
- Kimchi, for serving
- * Skip the salt if using regular soy sauce or chicken stock