Oyakodon | Japanese Chicken and Rice Bowl | Japanese Donburi

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth maintains flavor while being lighter.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Substitutes provide sweetness with lower cost.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake.

Rinse 2 cups of japanese rice and soak for at least 30 minutes.

Cook rice according to package instructions, usually with 1 and a quarter cups of water for every cup of rice.

Cut 400 grams of boneless chicken breast into small bite-sized pieces.

Add the egg white from one egg to the chicken pieces and mix well.

Prepare dashi stock in a stock pot with 4 to 5 cups of simmering stock.

Add 1 tablespoon of sake, 3 tablespoons of mirin, and 2 tablespoons of light soy sauce to the stock.

Chop 1 or 2 onions and add them to the stock once it boils.

Add the egg white coated chicken pieces to the stock and cover, simmering for 8 to 10 minutes until chicken is cooked through.

Beat 3 eggs lightly and pour them into the stock, stirring gently.

Cover and cook for an additional minute before switching off the heat.

Prepare chicken katsu by dredging marinated chicken cutlets in 1 cup of plain flour, then dip in egg wash, and coat with 1 cup of panko bread crumbs.

Shallow fry the coated chicken cutlets in a pan until golden brown on both sides.

Slice the chicken cutlets once cooked and rested.

Serve the oyakodon by adding a small portion of rice to a bowl, pouring over the chicken and egg broth, and garnishing with mitsuba.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens