The Frugal Kitchen: Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a Japanese comfort food.  Just like we think of home when we eat chicken noodle soup or macaroni and cheese, the Japanese turn to Oyakodon to return them to their grandmother's home.  It is a very easy dish to make and well worth buying a couple of special ingredients.

INGREDIENTS

4 chicken thighs, skinned and boned
1 onion
2 cups dash stock or vegetable stock
1/4 cup soy sauce
3 Tbsp. mirin (Japanese rice wine)
3 Tbsp. brown sugar
4 eggs
1 Tbsp. flavorless cooking oil

Start by cooking enough rice for four people.  I used a long grain white rice.

Cut the chicken into one inch pieces (bite sized).  Add the oil to a large skillet (one with a cover), heated to medium.  Add the chicken and cook until all the pink is gone and it is starting to brown.

Cut the onion in half, then slice thinly.  Add to the chicken and stir until onion is soft.

Add the stock, soy sauce, mirin, and sugar.  Stir well, bring to a boil, then reduce to simmer and cook, uncovered, for about ten minutes.  You want the stock to reduce to concentrate the flavors.

Whisk the eggs in a bowl until well beaten and pour over the ingredients in the pan.  Do not stir.  Cover and cook until the eggs are done, about five minutes.

After cooking it will look like this:

Place the cooked rice in the bowls, then spoon up the egg and chicken mixture.  Make sure to include about a 1/2 cup of the liquid.

This is so good; it's hard to describe the flavor.  Slightly salty, slightly sweet chicken goodness,  Enjoy!

God bless,
Pam