Japanese Teriyaki Oyakodon (Chicken
Egg Bowl)

A comforting Japanese classic, Oyakodon features tender chicken simmered in a savory-sweet teriyaki broth, bound together with silky, soft-cooked eggs over rice.

Ingredients

• 1 boneless chicken leg
• 2 fresh eggs
• 1/2 cup teriyaki sauce
• 1/4 cup water
• 1 stalk leek
• 1 bowl steamed white rice
• 1 tsp seaweed flakes
• 1 raw egg yolk
• 1 tbsp chopped green onions
• to taste black pepper
• to taste sea salt

Instructions

1. 1Slice the chicken

   

   Take a boneless chicken leg and carefully cut it into bite-sized pieces on a wooden cutting board to ensure even cooking.

   Tip: Using a sharp knife makes it easier to cut the chicken cleanly.
2. 2Marinate the chicken

   

   Place the cut chicken pieces into a bowl and pour in the organic soy sauce. Stir thoroughly to ensure each piece is well-coated for optimal flavor.

   Tip: Let the chicken marinate for a few minutes to allow the soy sauce to penetrate the meat.
3. 3Mix the marinade

   

   Using a pair of chopsticks, thoroughly mix the chicken pieces in the bowl to ensure they are evenly coated with the soy sauce.

   Tip: Using chopsticks keeps your hands clean while mixing the marinade.
4. 4Prepare the eggs

   

   Crack two fresh eggs into a bowl. Season them with a light dusting of freshly ground black pepper and sea salt to enhance the flavor.

   Tip: Freshly ground pepper provides a more intense aroma compared to pre-ground pepper.
5. 5Beat the eggs

   

   Using chopsticks, lightly beat the eggs and seasonings in the bowl until the yolks and whites are just combined.

   Tip: Do not over-beat; a light mix is sufficient for this recipe.
6. 6Prepare the sauce base

   

   Pour the teriyaki sauce and a small amount of water into a non-stick pan. Place it on the stove and prepare to add the chicken.

   Tip: Ensure the heat is at the correct setting before adding the chicken to prevent sticking.
7. 7Prepare the sauce base

   

   In a pan, combine the teriyaki sauce with water. This creates the foundational liquid base for poaching the chicken.

   Tip: Ensure the ratio of sauce to water is balanced to achieve the desired richness without it being overly salty.
8. 8Add the chicken

   

   Carefully add the marinated chicken pieces into the pan with the teriyaki sauce mixture. Ensure the chicken is evenly distributed.

   Tip: Use chopsticks to gently place the chicken so the sauce doesnt splash.
9. 9Skim the foam

   

   Bring the mixture to a boil over high heat. Use a spoon or skimmer to carefully remove any foam that rises to the surface to ensure a clean flavor.

   Tip: Skimming regularly helps maintain the clarity and taste of the sauce.
10. 10Add sliced leeks

    

    Once the chicken has simmered for two minutes, open the lid and sprinkle the sliced leeks over the chicken in the pan.

    Tip: The leeks will soften and absorb the flavor of the sauce as they cook.
11. 11Pour in the eggs

    

    Once the leeks have slightly changed color, pour the lightly beaten egg mixture over the chicken and leeks. Cover the pan and simmer on low heat for one minute.

    Tip: Avoid overcooking the eggs so they remain soft and velvety.

Storage Instructions

Burn It Off

Frequently Asked Questions