EGG - Japanese Chicken and Egg Rice Bowl (Oyakodon)

By Unblond1

Ingredients

• To Serve:
• 1/2 cup homemade dashi, or the equivalent in Hondashi
• 1/2 tablespoon soy sauce, plus more to taste
• 1 tablespoon dry sake
• 1/2 tablespoon sugar, plus more to taste
• 1/2 large onion, slivered (about 3 ounces)
• 3 ounces boneless, skinless chicken or turkey, thinly sliced
• 2 thinly sliced scallions, divided
• 2 stems mitsuba (Japanese parsley, optional)
• 2 large eggs
• 3 tablespoons basmati or jasmine rice (to equal 1/2 cup cooked white rice)
• Togarashi

Details

Servings 1
Adapted from seriouseats.com

Preparation

Step 1

Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.

2.
Reduce heat to a bare simmer. Beat eggs lightly with chopsticks in a medium bowl. Pour eggs into pot in a thin, steady stream (see note above), holding your chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.

3.
To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note above). Garnish with remaining half of sliced scallions and togarashi. Serve immediately.

With 1 egg:

Calories 415.4
Total Fat 7.0 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 280.3 mg
Sodium 408.4 mg
Potassium 294.9 mg
Total Carbohydrate 52.1 g
Dietary Fiber 3.3 g
Sugars 7.0 g
Protein 31.7 g

With 2 eggs:

Calories 500.4
Total Fat 13.0 g
Saturated Fat 4.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 505.3 mg
Sodium 483.4 mg
Potassium 369.9 mg
Total Carbohydrate 52.1 g
Dietary Fiber 3.3 g
Sugars 7.0 g
Protein 38.7 g