Oyakodon is one of the most classic Japanese rice bowls of all time. It is warm, comforting, and so simple to make. But today, we’re not going to make the typical one. We will make it better!
Ground Chicken Oyakodon (4 servings)
Ingredients:
- 1/2 yellow onion
- 2 cloves garlic
- 1 small knob of ginger
- Handful of mitsuba (or green onion), to garnish
- 1.1 lb (500g) boneless, skin-on chicken thighs
- 1 tbsp neutral-tasting oil
- 8 large eggs, divided
- 4 cups hot cooked rice, about 1 cup (210g) for each serving
Meat Sauce:
- 1 cup (240ml) water
- 1/2 tbsp chicken bouillon powder
- 4.5 tbsp soy sauce
- 4 tbsp mirin
- 1/2 tbsp sugar
- 1/2 tsp Japanese bonito soup stock powder (hondashi) or chicken bouillon powder
Instructions:
PREP INGREDIENTS
1. Finely dice the onion. Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp). Roughly chop some mitsuba (or green onions).
2. Finely mince the chicken. (Optionally, you can freeze the chicken for 10 to 20 minutes for easier slicing.)
MAKE MEAT SAUCE
1. In a small container, add 1 cup (240ml) of water, along with the chicken bouillon powder, soy sauce, mirin, sugar, and hondashi. Mix well. (If you don’t have hondashi, you can add more chicken bouillon powder in this recipe.)
2. In a pot, add 1 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, garlic, and ginger. Saute for 2 to 3 minutes or until lightly browned.
3. Add in the ground chicken. Cook, stirring occasionally, for 6 minutes or until most of the liquid has evaporated. Pour in the sauce. Give it a good stir. Bring it to a boil.
4. Once it comes to a boil, reduce the heat to medium-low. Cover and simmer for 10 minutes. Set it aside.
NOTES:
- If you want, you can make a big batch of this sauce. Cool it completely to room temperature. Store in the refrigerator for up to 3 days.
- Or portion it into ziplock bags and freeze for up to 2 months.
MAKE OYAKODON
NOTES:
- Oyakodon is usually cooked 1 portion at a time, using a specific pan called “oyakodon pan”.
- However, if you don’t have enough time or you’re cooking for your family, you can use a larger pan. Make 2 portions at a time and split it at the end.
1. For 1 portion, crack two eggs into a small container. Give a few stirs like you’re too lazy.
2. Ladle some meat sauce (1/2 cup) into a small pan. Bring it to a boil over medium heat.
3. Once it starts to boil, add in the beaten eggs. Top with some mitsuba. Cover and cook for 1 to 2 minutes or until the eggs reach your desired doneness. (I recommend not overcooking the eggs because those soft and runny eggs are the beauty of this dish.)
4. Remove it from the heat and slide it over the rice. Repeat with the remaining ingredients. Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Classic Oyakodon (Chicken and Egg Rice Bowl)
- Gyudon (Japanese Beef Rice Bowl)
- Butadon (Japanese Pork Rice Bowl)
Ground Chicken Oyakodon (Japanese Chicken and Egg Rice Bowl)
4
servingsIngredients
1/2 yellow onion
2 cloves garlic
1 small knob of ginger
Handful of mitsuba (or green onion), to garnish
1.1 lb (500g) boneless, skin-on chicken thighs
1 tbsp neutral-tasting oil
8 large eggs, divided
4 cups hot cooked rice, about 1 cup (210g) for each serving
- Meat Sauce:
1 cup (240ml) water
1/2 tbsp chicken bouillon powder
4.5 tbsp soy sauce
4 tbsp mirin
1/2 tbsp sugar
1/2 tsp Japanese bonito soup stock powder (hondashi) or chicken bouillon powder
Directions
- Prep Ingredients
- Finely dice the onion. Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp). Roughly chop some mitsuba (or green onions).
- Finely mince the chicken. (Optionally, you can freeze the chicken for 10 to 20 minutes for easier slicing.)
- Make Meat Sauce
- In a small container, add 1 cup (240ml) of water, along with the chicken bouillon powder, soy sauce, mirin, sugar, and hondashi. Mix well. (If you don’t have hondashi, you can add more chicken bouillon powder in this recipe.)
- In a pot, add 1 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, garlic, and ginger. Saute for 2 to 3 minutes or until lightly browned.
- Add in the ground chicken. Cook, stirring occasionally, for 6 minutes or until most of the liquid has evaporated. Pour in the sauce. Give it a good stir. Bring it to a boil.
- Once it comes to a boil, reduce the heat to medium-low. Cover and simmer for 10 minutes. Set it aside.
- Make Oyakodon
- For 1 portion, crack two eggs into a small container. Give a few stirs like you’re too lazy.
- Ladle some meat sauce (1/2 cup) into a small pan. Bring it to a boil over medium heat.
- Once it starts to boil, add in the beaten eggs. Top with some mitsuba. Cover and cook for 1 to 2 minutes or until the eggs reach your desired doneness. (I recommend not overcooking the eggs because those soft and runny eggs are the beauty of this dish.)
- Remove it from the heat and slide it over the rice. Repeat with the remaining ingredients. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Oyakodon is usually cooked 1 portion at a time. However, if you’re cooking for your family, I recommend using a larger pan. Make 2 portions at a time and split it at the end.