Picture of the author
Recipe Details
Jump to

Oyakodon (Healthy version)

food
5
food
25 mins
rice/donburi
main dish
user_default.png
by Balyon
Published on 24 March 2022
large_20220324_165642.jpg

Oyakodon is a delicious Japanese food which come in a form of tender chicken, cooked with sweet and soft onion and covered in gooey egg covering a rice beneath. It's a simple yet very delicious and healthy. And to make it even more healthier, we will use chicken breast instead of thigh, for lesser fat content which tenderness and juiciness will not lose to chicken thigh.

Oyakodon name come from Oya(parent) and ko(children) and don(rice in a bowl dish), which in this case is a chicken and egg dish topped over a rice in a bowl. Kinda unique terms but the taste did not disappoint.

In this recipe I will be using concentrated Katsuo Dashi which is already quite salty in taste. If you are using a normal dashi, you can increase the amount of soy sauce and sugar accordingly to match it with your taste, but i recommend adding 2 tbsp of soy sauce and 2 tbsp of mirin addition if you are using normal dashi.

20220324_154716.jpg

There are 2 ways to enjoy this recipe, if you prefer gooey and runny egg, you can add only half or 2/3rd of the egg, beat the rest of the egg until the egg mixed completely and add it again to the pan to let it cook only with the remaining heat. In this recipe, I will add the egg completely at one step because I prefer the egg cooked since it's hard to get a good and fresh egg in my area.

Oyakodon (Healthy version)

by Balyon
servings
2 people
prep time
10 mins
dish type
Rice/Donburi
cook time
15 mins
course
Main dish
total time
25 mins

ingredients

  • Oyakodon

    • 200 gramchicken breast
    • 1 pcsonion
    • 3 pcsegg
    • 400 gramwhite rice
    • 4 tbspmirinhttps://id.wikipedia.org/wiki/mirin
    • 4 tbspsake
    • 3 tbspdark soy sauce
    • 375 mldashihttps://en.wikipedia.org/wiki/dashi(diluted, 1 : 6 (60 ml katsuo dashi, 315 ml water))
    • 3 tspsugar

instructions

Preparing the ingredient

  1. Cut the chicken into cubes. Normally I pound the chicken first before cutting with the back of the knife to make it more tender.
  2. Cut the onion into 2, and slice them diagonally towards the centre.
  3. Crack the eggs into a bowl and beat them but not too much.
    large_20220324_162633.jpg
  4. In my case, I will be using concentrated dashi, where I would dilute it to a 1 to 6 ratio, 60 ml of dashi with 315 ml of water.
    large_20220324_154716.jpg
  5. Mix the katsuo dashi, sugar, dark soy sauce, sake and mirin

Get into Cooking

  1. Put the onion into a cold pan and turn onto low heat. You can add a pinch of salt and pepper if you want to enhance the flavour.
    large_20220324_162424.jpg
  2. Cook the onion until fragrant and a little bit brown to make the onion sweeter.
  3. After the onion turns a bit brown add the broth.
  4. After adding the broth, you can add the chicken. next, let it boil over medium heat. I prefer this way to have a tender chicken texture, of course, you can sear the onion together with the chicken if you want.
  5. After the broth boils, you can add the half beaten egg, and let it cook for around 30 seconds to 1 minute to match it with your taste.
    large_20220324_163012.jpg
  6. If you prefer a gooey and runny egg texture, you can add only half or 2/3rd of the half beaten egg mixture and add it again after the early egg mixture got bubbly and wait another 15 seconds.
  7. After the egg cooked to your preference, turn off the heat and prepare for serving. The Oyakodon is almost ready!
    large_20220324_163732.jpg
  8. For serving, prepare the hot rice over a bowl or plate, and scoop the Oyakodon on top of it. You can add some garnish if you want.
    large_20220324_163958.jpg
rice/donburi
main dish
japanese
chicken
healthy
user_default.png
Balyon
Sharing the joy of eating good food around the world~