For those that don’t know what Oyakodon is, it’s a donburi (rice bowl dish) that has chicken, egg, and onion primarily in it. It’s super filling and cheap, so it’s a great way to make a lunch or a dinner when you want something flavorful but not breaking bank!
One thing that is usually not in Oyakodon that I decided to put in is daikon (white radish), but I only put it in because I had extra from my Simmered Daikon Recipe, so I didn’t want to waste it. With that said, you can always add other ingredients into your donburi… Try it out, experiment!
I actually had to go to Marukai and get a donburi pan for this (since I only wanted to make 1 donburi for myself) and got the pan for about $16. Not the cheapest pan in the world, but it actually is very well made and worked like a charm! I definitely suggest getting a donburi pan if you’re planning to make a lot of rice bowl combos in the future.
- 4 oz chicken breast or thigh fillet
- ¼ small onion
- 2 eggs
- 2 T dashi or water
- 1 tsp sugar
- ½ T soy sauce
- 1 tsp mirin
- 1 bowl cooked rice
- Green onion, sliced (to garnish)
- Cut chicken into small, uniform cubes. Set aside.
- Cut small onion into small, half-moon slices. Set aside.
- In a donburi or regular saucepan, add dashi/water and onion in pan and bring to a boil on medium heat. Cook for 1-2min, stirring occasionally.
- Add chicken, sugar, soy sauce, and mirin, and continue cooking until chicken is cooked, about 5 minutes.
- Pour eggs into pan, and let set. Once it sets, cover with a lid and cook for another 30 seconds.
- Remove from heat but leave lid on to let the egg cook a little more (you want it to be a little runny).
- Place on top of rice, then serve hot. Enjoy!
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