Oyakodon is my favorite Japanese rice bowl. It's a simple rice bowl topped with egg, chicken and a special Japanese sauce. Since we can't always eat in restaurants, I've practised cooking and preparing rice bowls like Oyakodon from my small kitchen. The only ingredient that's missing in this recipe is Mirin, which is a sweet rice wine, a staple Japanese condiment. I was able to find ways and other alternatives to get the taste of an authentic Oyakodon sauce without the use of Mirin.
- Cooked rice prepared in individual bowls
- 2-3 chicken breast fillet (chopped into pieces)
- 1 white onion (chopped)
- 1 tbsp chopped onion leeks
- 4 beaten eggs
- 1 tsp roasted sesame seeds
- 1 cup Kikkoman soy sauce
- 1 tsp sesame oil
- 1/4-1/2 cup chicken stock or plain water
- 1/2 tsp sugar
- a dash of salt
- 1/2 tsp minced ginger
- 1/2 tsp ground black pepper
- 1/2 tsp cooking oil
- In a small pan, caramelize chopped white onion. Set aside.
- In a sauce pan, simmer Kikkoman soy sauce, sesame oil, water, minced ginger, sugar, salt and pepper.
- Add chicken and simmer until chicken is cooked. Add water if necessary so it wouldn't dry out.
- Pour chicken and sauce in prepared rice bowls.
- In a separate pan, fry beaten eggs half-cooked then divide cooked eggs in individual bowls.
- Garnish each bowl with chopped onion leeks/ scallions and roasted sesame seeds.
In restaurants where I've eaten Oyakodon, they serve the egg raw. Usually, a whole raw egg topped in the rice bowl. Others, would prefer beaten raw eggs. As for this recipe, just to be safe for the kids and those sensitive, scrambled eggs is also a good option.