Crispy Skin Oyakodon - Japanese Chicken and Egg Rice Bowl
Indulge in the savory flavors of Japan with this sumptuous Oyakodon, a traditional chicken and egg rice bowl. This version enhances the classic dish by using a technique that ensures the chicken skin is perfectly crispy and golden, adding a delightful texture to the tender chicken thighs. Marinated in a delectable blend of mirin, sake, and soy sauce, the dish is elevated further by the sweet notes of sugar and the aromatic dashi broth. Topped with soft, gently cooked eggs and garnished with fresh green onions, this Oyakodon is a comforting, hearty meal perfect for any day of the week.
2
Servings
400
Calories
11
Ingredients
Ingredients
boneless chicken thighs with skin
2 (salted and cut into bite-sized pieces)
salt
to taste (for seasoning the chicken skin)
mirin
3 (tablespoons)
sake
1 (tablespoon)
dashi
1 (cup)
soy sauce
2 (tablespoons)
sugar
1 (tablespoon)
onion
0.5 (large, thinly sliced)
eggs
2 (gently beaten)
green onions or scallions
1 (finely sliced for garnish)
Japanese cooked rice
3 (cups)
Instructions
1
Salt the skin side of the chicken thighs generously and place them skin side down in a large, cool frying pan. To ensure even cooking, place a heavy pan (like a cast iron skillet) or a pan filled with water on top of the chicken.
2
Gradually increase the heat to medium and cook until the skin is crispy and golden brown, about 10-12 minutes. Even if the chicken is not completely cooked through, remove it from the pan and transfer it to a cutting board.
3
Cut the chicken into bite-sized pieces and discard most of the excess grease in the pan, leaving a thin layer for flavor.
4
In the same frying pan, combine the mirin and sake, bringing the mixture to a boil.
5
Add the dashi, soy sauce, and sugar, stirring well before bringing the mixture back to a simmer.
6
Spread the sliced onion in the pan and place the cut chicken pieces on top. Cover and bring to a gentle boil. Simmer for about 10 minutes, skimming any excess fat if necessary.
7
Slowly pour the beaten eggs over the chicken and onion mixture, then cover. Cook until the eggs are set but still soft, gently shaking the pan if the eggs start to stick to the sides.
8
Serve the chicken and egg mixture over steaming bowls of Japanese rice, and garnish with finely sliced green onions or scallions. Enjoy your homemade Oyakodon!
Nutrition Information
13g
Fat
45g
Carbs
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Skin Oyakodon?
Oyakodon is a traditional Japanese chicken and egg rice bowl. This specific version features a technique to ensure the chicken skin is perfectly crispy and golden.
What does 'Oyakodon' mean?
The name literally translates to 'parent-and-child' bowl, referring to the chicken (parent) and the egg (child) used in the dish.
What type of chicken is best for this recipe?
This recipe uses boneless chicken thighs with the skin on to achieve the best flavor and texture.
How do you make the chicken skin crispy for Oyakodon?
Place salted chicken thighs skin-side down in a cool pan and put a heavy weight on top while cooking over medium heat for 10-12 minutes.
Why should I use a weight when cooking the chicken?
Using a heavy pan or a pan filled with water on top of the chicken ensures even contact with the heat, resulting in perfectly crispy skin.
What are the main seasonings in the sauce?
The sauce is a savory-sweet blend of mirin, sake, dashi, soy sauce, and sugar.
What is dashi?
Dashi is a Japanese soup stock that provides a rich umami flavor; it is a core ingredient in this Oyakodon recipe.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What is the calorie count for this dish?
Each serving contains approximately 400 calories.
How much protein is in one serving of Crispy Skin Oyakodon?
There are 26 grams of protein per serving.
How long does it take to cook the chicken skin?
It takes about 10-12 minutes on medium heat to get the skin crispy and golden brown.
Do I need to fully cook the chicken in the first step?
No, you can remove the chicken once the skin is crispy even if it is not fully cooked through, as it will finish cooking in the sauce.
What kind of rice should be used?
Japanese short-grain cooked rice is the best choice for this dish.
How are the eggs prepared for Oyakodon?
The eggs should be gently beaten and then slowly poured over the chicken and onion mixture in the pan.
How long should the eggs cook?
Cook the eggs covered until they are set but still soft for the traditional texture.
What type of onion is used?
The recipe calls for half of a large onion, thinly sliced.
What is the recommended garnish?
Finely sliced green onions or scallions are used to garnish the dish.
Can I substitute the dashi?
While dashi provides the most authentic flavor, you could use chicken broth in a pinch.
Is there any oil needed to fry the chicken?
No extra oil is needed because the chicken skin will release its own fat as it renders.
What is the purpose of the sake in this recipe?
Sake helps tenderize the meat and adds depth and aroma to the sauce.
What is the carbohydrate content per serving?
There are 45 grams of carbohydrates per serving.
How much fat is in this dish?
Each serving contains 13 grams of fat.
What size should the chicken be cut into?
After crisping the skin, the chicken should be cut into bite-sized pieces.
Should I discard the chicken grease?
Most of the grease should be discarded, but leave a thin layer in the pan for extra flavor.
How long do the onions and chicken simmer in the sauce?
They should simmer together for about 10 minutes before adding the eggs.
Can I use chicken breast instead of thighs?
You can, but thighs are preferred for their moisture and flavor, and breast skin is harder to get as crispy.
Is this recipe spicy?
No, this is a savory and sweet dish with no spicy ingredients.
How much rice is needed in total?
The recipe calls for 3 cups of cooked Japanese rice.
Should I skim the fat while simmering?
Yes, it is recommended to skim any excess fat if necessary while the chicken and onions simmer.
What tags are associated with this recipe?
The tags include japanese cuisine, chicken and egg rice bowl, comfort food, and easy recipes.