Today’s post is a recipe for chicken and egg over rice. ‘Oya’ means parent (in this case, the chicken) and ‘ko’ means child (in this case, the egg). The rice gets placed in the bowl first, it is the ‘don’. This recipe for oyakodon will be published in the second trilogy book, Clouds Gray, in August. Enjoy!
A Recipe for Oyakodon – Chicken & Egg Rice Bowl from the author’s husband, Tom
- 2 cups uncooked Boton brand Calrose rice (minute rice should not be used)
- 8 skinless chicken strips cut into small chunks
- 1 onion, cut in half and sliced into long strips
- 2 cups Japanese dashi stock (powder sold at Asian food stores as a package of 6-8 sticks) (chicken stock can be used but compromises authentic Japanese flavor)
- 1/4 cup soy sauce
- 3 tablespoons mirin (Japanese rice wine)
- 3 tablespoons brown sugar
- 5 eggs
- Cook 2 cups of Boton brand Calrose rice per directions on rice packaging or your rice cooker instructions.
- Place the cut up chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is fully cooked and beginning to brown, about 5 minutes.
- Stir in the sliced onions, and cook until the onion is soft, about 5 more minutes.
- Make dashi stock per packaging instructions. (usually 1 stick of powder per 2 cups boiling water)
- Mix soy sauce, mirin, and brown sugar into dashi stock, stirring to dissolve the sugar.
- Pour the mixture over the cooked chicken and onions.
- Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten and pour over the chicken, onions and stock.
- Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- Place1/4 of cooked rice each into 4 deep bowls.
- Top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl. Serves 4 people. ENJOY!