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  3. Oyakodon

Oyakodon

A Tokyo-style donburi of chicken and onion simmered in a sweet dashi-soy broth, bound with barely-set egg and slid over a bowl of hot short-grain rice. The name means "parent and child", chicken and egg in one bowl. Cooked in a single small pan in under fifteen minutes.

Mains25g+ proteinUnder 30 min
22 min10 prep · 12 cookEasy601 kcalper serving
Oyakodon

Instructions

  1. Trim any hard fat from 100 g of boneless chicken thigh and cut it into even 2-3 cm bite-sized pieces so they cook at the same rate. Peel and halve the onion and cut 50 g of it lengthways into 5 mm half-moons following the grain, so the slices hold their shape in the broth.
  2. In a small 18-20 cm frying pan (or a single-portion oyakodon pan), stir together 80 ml of dashi, 1.5 tbsp of soy sauce, 1.5 tbsp of mirin, 1 tbsp of sake and 1 tsp of caster sugar. Bring to a gentle simmer over medium heat and let it bubble 1 minute to cook off the alcohol.
  3. Spread the onion over the base of the pan in a single layer and simmer 3 minutes, until softened and translucent at the edges. Lay the chicken pieces on top in one layer, cut side down, and simmer 5 minutes, turning once halfway, until the chicken is opaque all the way through and the broth has reduced to just below the level of the chicken.

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Per serving

601kcal
39gprotein
70gcarbs
15gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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