Ingredients
Equipment
Method
- Start by gathering all your ingredients. It’s always best to have everything prepped and ready to go. Chop the onion into rings, and cut your chicken into bite-sized pieces. Having everything ready will make the cooking process smooth.
- In a small bowl, combine the bonito flavored soup base, mirin, and sugar. Mix well until everything is combined. This is the flavorful sauce that will elevate your Oyakodon.
- Next, heat a small saucepan over high heat and add the water. Bring it to a boil, and then toss in the sliced onion and your prepared chicken pieces. Make sure to cook until the chicken is no longer pink and cooked through, which should take about 2 minutes. Keep an eye on the pot and skim off any scum that forms on the surface for a cleaner broth.
- Once the chicken is cooked, pour in the sauce mixture from the bowl. Allow it to simmer for a minute to meld those beautiful flavors together.
- Now, slowly pour the beaten eggs into the saucepan in a circular motion, covering the chicken and onions. This technique helps create a fluffy texture as the eggs cook. Reduce the heat to a gentle simmer, and cover the saucepan with its lid.
- Let it cook for about 2 minutes. You'll want to check occasionally to see if the eggs are set but still soft. You’re looking for that perfect creamy texture.
- Just before serving, add the diagonally cut scallions on top. This adds a lovely freshness and a pop of color.
- To serve, prepare two bowls of steamed rice. Gently spoon the simmered chicken and egg mixture over the rice. The warm, comforting flavors of Oyakodon pair perfectly with the rice, making every bite a delightful experience.
- Enjoy your homemade Oyakodon immediately! It’s best served fresh, but if you have leftovers, they still taste fantastic the next day.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave.