Chicken and Egg Donburi (Oyakodon)
Ingredients
- 300 gWhite rice (raw)
- 400 gChicken cutlet (in bite-sized pieces)
- 1 pcOnion (sliced)
- 4 pcEgg (lightly beaten)
- 200 mldashi stock
- 3 tbspsoy sauce
- 2 tbspmirin
- 1 tbspWhite sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
Method
White rice absorbs the savory umami broth while barely set eggs coat the tender chicken. Softened onions provide a subtle sweetness that balances the saltiness of the soy sauce.
- 1
Rinse the white rice under cold water in a sieve until the water runs perfectly clear. Steam in 1.2 times its volume of water until fully absorbed.
- 2
Cut the chicken breasts into regular 2 cm bite-sized pieces. Thinly slice the yellow onion and finely chop the green onion for garnish.
- 3
In a skillet, combine the dashi broth, soy sauce, mirin, and white sugar. Bring to a simmer until the sugar is completely dissolved.
- 4
Add the yellow onions to the liquid, then place the chicken pieces on top. Simmer over medium heat: the chicken should turn white and become tender without boiling violently.
- 5
Lightly beat the eggs with a fork without making them fully homogeneous. Drizzle over the meat. Cover immediately and turn off the heat after 1 minute: the egg should be soft and barely set.
- 6
Divide the hot rice into large bowls. Gently slide the topping and its juices over the rice. Finish with the chopped green onion for crunch.
Frequently asked questions
How do you get this dish right?
- Do not overbeat the eggs: you should still see separate white and yolk for an authentic texture.
- The sauce should coat the rice without drowning it, adjust the reduction to your taste.
- Use a small individual pan if possible to maintain a consistent thickness of the topping.
How long does this dish keep?
Eat immediately. The egg loses its silky texture upon reheating.
