Chicken Oyakodon

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 120 g skinless chicken thigh (bite pieces)120g
  • 80 g egg (about 1½, beaten)80g

Carbs· 1

  • 55 g jasmine rice (raw, cooked)(staple)55g

Vegetables· 3

  • 50 g red onion (sliced)50g
  • 4 g ginger (minced)4g
  • 10 g spring onion (sliced)(optional)10g

Sauces· 2

  • 10 g light soy sauce10g
  • 6 g sweet soy (kicap manis)6g

  1. In a small pan, bring the light soy, sweet soy, ginger and 100 ml water to a boil to make a light savoury-sweet broth.

    Why? Traditional oyakodon leans on mirin and lots of sugar; here a little sweet soy and ginger build a dashi-like sweetness, cutting the sugar right down.

    Tip: No mirin needed at all — the sweetness and caramel note of kicap manis stand in perfectly.

    Next up:Add the sliced onion and chicken thigh, simmer over medium-low for about 6 min until the chicken is cooked through and the onion softens.

  2. 6 min · hands-free

    Add the sliced onion and chicken thigh, simmer over medium-low for about 6 min until the chicken is cooked through and the onion softens.

    Why? Skinless thigh has far less fat than skin-on, and simmering it in broth instead of frying keeps it tender without soaking up extra oil.
    06:00

    Next up:Pour the beaten egg in a circle over the surface, cover and let it steam ~1 min until just set but still silky, then turn off the heat.

  3. Pour the beaten egg in a circle over the surface, cover and let it steam ~1 min until just set but still silky, then turn off the heat.

    Why? The soul of oyakodon is the just-set silky egg — adding it last for only 1 min and letting residual heat finish it keeps it from turning rubbery.
    Watch out: Don't boil the egg hard — overcook it and it dries out, losing that silky texture.

    Next up:Slide the egg and chicken with its broth over a bowl of hot rice, scatter spring onion on top and serve.

  4. Slide the egg and chicken with its broth over a bowl of hot rice, scatter spring onion on top and serve.

    Why? One portion of rice with plenty of chicken and egg is high in protein and filling, and the broth flavours the rice without any added oil or sauce.