Japanese-Style Chicken
Egg Rice Bowl (Oyakodon)
A comforting Japanese classic, this Oyakodon features crispy pan-seared chicken and caramelized onions simmered in a savory soy and oyster sauce broth, gently bound together with soft, custardy eggs.
Oyakodon, which poetically translates to parent and child rice bowl, is a quintessential comfort food deeply rooted in Japanese home cooking. This variation simplifies the traditional dashi-based broth by using a rich and savory blend of light soy sauce and oyster sauce. By starting with skin-on chicken thighs, the recipe utilizes the naturally rendered fat to deeply flavor the red onions and enrich the final sauce, creating a profoundly satisfying meal in under 30 minutes.
Ingredients
- 1 boneless chicken thigh, skin-on
- to taste salt and black pepper
- 1/2 red onion
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 3 tbsp water
- 1 egg
- 1 serving steamed white rice
- to garnish green onions
Instructions
- 1Place chicken in pan
Place the seasoned chicken thigh skin-side down into a hot pan. Let it cook in its own rendered fat until the skin becomes crispy and golden brown.
Tip: Do not add extra oil, as the chicken skin will release enough fat to cook naturally. - 2Sear the other side
Once the skin is crispy, flip the chicken to sear the other side. Use the rendered chicken fat to fry the meat until both sides are a deep golden brown and completely cooked through.
Tip: Sear the skin side first to render out the fat, which helps crisp the skin and provides flavor for the rest of the dish. - 3Slice the cooked chicken
Once the chicken is golden brown and cooked through, remove it from the pan. Transfer it to a cutting board or parchment paper and carefully cut it into even strips.
Tip: Let the chicken rest for a minute before slicing to keep the meat juicy and tender. - 4Add onions and chicken
Add the sliced red onions into the same pan, taking advantage of the savory chicken fat left behind. Then, lay the sliced chicken strips neatly over the bed of onions.
Tip: Using the rendered chicken fat to cook the onions adds a rich, savory depth to the dish. - 5Pour in the sauce
Pour a mixture of light soy sauce, oyster sauce, and water evenly over the chicken and onions in the pan. Cover and let it simmer so the flavors meld together.
Tip: Mix the sauce ingredients in a small bowl beforehand to ensure they are well combined. - 6Add the beaten egg
Once the chicken is fully cooked and the onions are tender, slowly pour a beaten egg over the simmering mixture. Allow it to cook until the egg reaches your desired doneness.
Tip: Pour the egg in a circular motion to ensure it spreads evenly across the pan. - 7Garnish and serve
Once the chicken is fully cooked and the egg is set, turn off the heat. Garnish the dish generously with freshly chopped green onions before serving over rice.
Tip: Adding the green onions at the very last second keeps them bright, crunchy, and fresh.
