Oyakodon is a classic donburi or rice bowl, and it's one of my favorite quick lunches. With big chunks of juicy chicken enveloped in a blanket of creamy egg and scallions, the flavorful broth percolates down into the rice, seasoning it to the last bite.
Makes 1 large serving
- 2 packed tsp kokuto (Okinawa black sugar) powder (8g)
- ½ tsp konbu cha
- ½ cup water
- 1 tbsp soy sauce
- 150g boneless skin-on chicken thighs, cut into bite-size pieces
- ⅛ tsp salt
- 1 large scallion (35g), thinly sliced
- 3 large eggs
- 1 serving cooked short-grain rice
- Shichimi togarashi (optional)
- Add the kokuto, konbu cha, water, and soy sauce to a bowl and stir to combine.
- Season the chicken with salt and arrange the pieces in a small omelet pan with the skin side facing down.
- Arrange the white part of the scallions around the chicken and put the pan on the stove over medium-low heat. Let the chicken cook on the skin side until most of the fat is rendered out from the skin and the meat is cooked halfway through.
- Add the stock mixture and flip the chicken over. Turn the heat up if necessary to bring the stock to a boil.
- Break the eggs into the bowl you had the stock mixture in and mix lightly (there should still be some separation between the whites and yolks).
- Add the scallion greens to the chicken and stir it into the stock.
- Pour the egg into the pan in a figure 8 motion to distribute it evenly into the stock.
- Cook the egg to your desired doneness, keeping in mind that residual heat will continue cooking it a bit more in the bowl.
- Serve the oyakodon by sliding the contents of the pan over a large bowl of cooked rice. Garnish with shichimi togarashi.