Oyakodon (Japanese Chicken and Egg Dish) with Oakdell Eggs
This delicious Japanese comfort dish is perfect with healthy Oakdell Eggs. It’s a fun dish to make and serve for family and friends.
Ingredients
2 boneless skinless chicken thighs
2 tsp sugar
1/4 cup water
2 tbsp soy sauce
1 tbsp sake
2 tsp mirin
1 piece dashi konbu (3 inch square)
1 medium onion, sliced
1 tbsp freshly minced ginger
2 green onions, thinly sliced
2 Oakdell eggs
2 cups cooked rice
Instructions
1
Cut the chicken thigh into about 1/2 inch pieces and place in a large bowl.
2
In a small bowl, mix the sugar, water, soy sauce, sake, mirin and the dashi konbu piece together to combine everything and dissolve the sugar.
3
Pour the mixture over the chicken and mix together. Marinate the chicken for about 30 minutes in the liquid.
4
Lightly mix/whisk the 2 Oakdell eggs in a small bowl just until combined. You should still be able to see spots of the egg whites in the eggs.
5
Heat a small fry pan on the stove and add about a tbsp of cooking oil to the pan.
6
Add the minced ginger and saute until fragrant. Add the sliced onion and continue sautéing until the onion is translucent (about 3 minutes).
7
Pour the chicken mixture into the pan and gently simmer for about 5 minutes or until the chicken is fully cooked. Remove the dashi konbu piece of seaweed and discard.
8
When the chicken is cooked, while simmering, gently pour in the eggs and let them cook for about 30 seconds. Carefully drag a wooden spoon from the edge of the pan to the center of the pan. The object is to create a soft scrambled egg.
9
Put the prepared rice in a bowl and careful transfer the chicken and egg mixture over the top of the rice. Sprinkle with freshly chopped green onions, serve and enjoy.
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