Oyako-don (Chicken and Egg on Rice)

Method9 steps

1. 1

   Step 1: Mix all the dashi stock, mirin (105 ml) and soy sauce (45 ml) in a measuring jug. This method cooks all three portions together in one large frying pan.

   Uses 150 ml prepared bonito dashi stock · 105 ml mirin · 45 ml soy sauce

2. 2

   Step 2: Cut all the raw skinless chicken thigh into 2–2.5 cm bite-size pieces. Peel and slice the three-quarter onion (¾). Keep both ready for the sauce.

   Uses 250 g raw skinless chicken thigh fillets · ¾ onion

3. 3

   Step 3: Beat all six eggs together in a bowl. Keep the beaten eggs ready to add in two equal portions.

   Uses 6 eggs, divided after beating

4. 4

   Step 4: Pour all the mixed sauce into a large frying pan over medium heat. When it starts boiling, add all the prepared chicken and onion, spreading them evenly. Cook gently for a few minutes, stirring occasionally, until the chicken is nearly cooked.

   Uses All the mixed sauce · All the prepared chicken and onion

5. 5

   Step 5: Pour half the beaten eggs into the pan and stir gently through the chicken and onion. Cook until this first egg layer is set and the chicken reaches 74°C / 165°F in its thickest pieces.

   Uses The complete pan of chicken, onion and sauce · Half the beaten six-egg mixture

6. 6

   Step 6: Spread the remaining half of the beaten eggs evenly over the chicken and first egg layer.

   Uses The complete cooked chicken and first egg layer · The remaining half of the beaten six-egg mixture

7. 7

   Step 7: Cover the pan and cook gently until the surface egg is fully set, with a little sauce remaining underneath. For this fully cooked finish, the egg should reach 71°C / 160°F. Watch the surface until the eggs are fully set; timing varies with the pan.

   Uses The complete pan with the newly added egg

8. 8

   Step 8: Turn off the heat. Use a spatula to divide the cooked topping into three equal portions in the pan.

   Uses All the finished topping and remaining sauce

9. 9

   Step 9: Slide one cooked topping portion and its sauce over each of the three bowls of hot cooked rice (3). If using the scallions, wash and julienne their green parts and scatter them over the bowls. Serve immediately.

   Uses All three cooked topping portions with their sauce · 3 bowls hot cooked rice · Green parts of scallions, julienned for optional garnish