Ultimate Oyakodon (Parent and Child Rice Bowl) · PrimedTable
Japanese🍚 Starches
Ultimate Oyakodon (Parent and Child Rice Bowl)
⏱ 47 min🍽 Serves 2
A classic Japanese rice bowl made with marinated tender chicken and eggs. By adding the egg in stages and using proper heat control, the egg remains silky and half-set, then served over steamed rice.
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Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
▶ Tap a timecode to jump to roughly that moment in the video.
1
Cut the chicken thigh into bite-sized pieces, splitting along the natural center line to keep chunks relatively large for better texture.
2
Place the chicken in a sealed bag, add sugar and massage thoroughly. Then add sake and chicken stock granules, massage again until well combined.
3
Seal the bag and refrigerate the chicken for 30 minutes.
4
Crack 2 eggs into one bowl. Separate the 3rd egg—place the white in a separate bowl and the yolk in another.
5
Use a cutting motion to mix the egg white until large lumps are fully broken up. Mix the yolk similarly with a cutting motion until just lightly combined.
6
Add the second yolk to the bowl with the separated egg white, then add men tsuyu and mix well.
7
In a separate pot, combine water, dashi stock granules, soy sauce, mirin, and sugar. Mix and bring to a boil over medium heat.
8
Once boiling, turn off heat. Arrange the marinated chicken skin-side down in the pot, then return to medium-low heat.
9
After about 1.5 minutes, flip the chicken. Continue simmering for about 6 minutes, occasionally turning the meat.
10
Turn off heat, cover with a lid, and let steam for 5 minutes with residual heat.
11
After 5 minutes, return to medium heat and bring back to a boil, then reduce to low heat.
12
Pour in half of the mixed egg mixture, cover with lid, and simmer for 1 minute.
13
After 1 minute, pour in the remaining egg mixture, cover again, and simmer for 30 seconds.
14
After 30 seconds, turn off heat, pour in the egg mixture again, then bring back to a boil. Once boiling, turn off heat, cover, and steam for 30 seconds.
15
Transfer the chicken and egg onto a bowl of steamed rice to complete the oyakodon.
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