Chicken fillets, eggs and onions are cooked in dashi, sake, mirin and soy sauce to make traditional oyakodon. I added snow peas and bell peppers for color, contrast and texture.
Sacrilege? Hmmm… If you’ve been to Japan and paid attention to the way the Japanese serve their food, you’ll realize how playful and inventive they can be. So, no, I wouldn’t use the word sacrilege.
If, however, you’re one of those purists who insist that deviation from tradition is a crime, all you need to do is omit the snow peas and bell peppers to come up with authentic traditional oyakodon.
The ingredients and cooking procedure are the same. You simmer the chicken and onion slices in a mixture of dashi, sake and mirin, you drizzle in stirred eggs and, when the eggs set along the sides of the pan but still runny on top, you scoop the chicken and mixture over rice.
If, like me, you like to add vegetables, the best time to drop them into the pan is when the chicken is more than halfway done. That’s to make sure that the vegetables will get cooked through without turning soggy.
Oyakodon-style Chicken, Egg and Vegetables Rice BowlPrint Pin
- ¼ cup mirin
- ¼ cup sake
- 1 ½ cups dashi (if using instant dashi, dissolve about one tablespoon of dashi granules in and and ½ cups water)
- ¼ cup Japanese soy sauce
- 1 tablespoons sugar
- 1 large onion thinly sliced
- 6 chicken thigh fillets sliced thinly at a 45° angle
- 12 to 15 snow peas trimmed (and halved, if large)
- 1 large bell pepper cut into thin strips
- 6 eggs lightly stirred, not beaten
- Pour the mirin and sake into a wok or frying pan. Allow to boil uncovered for two minutes to help reduce the alcohol taste.
- Pour in the dashi and soy sauce. Stir the sugar. Allow to reach boiling point.
- Spread the sliced onion evenly in the boiling sauce.
- Spread the sliced chicken over the onions. Bring to the boil. Remove any scum that rises.
- Lower the heat to medium and cook uncovered (to reduce and concentrate the sauce) until the chicken is almost done, about five minutes.
- Scatter the snow peas and bell pepper strips over the chicken. Cover the pan, lower the heat and continue cooking for a minute.
- Turn up the heat to medium. Pour the stirred eggs over the chicken. Do this in a circular motion so that the eggs are spread evenly. Cover the pan.
- When the eggs turn firm along the edges, turn off the heat. Allow the eggs to cook for a minute in the residual heat. This ensures they won’t get overcooked.
- Pour the chicken, egg and vegetables over cooked Japanese rice and serve at once.