Oyakodon is a Japanese rice bowl dish where chicken meat and eggs are cooked in a sauce mixture consisting of soy sauce, sake, mirin, sugar and stock (dashi). Oyako means “parent and child”, referring to the use of both chicken and eggs in this dish. Oyakodon is a simple but comforting dish which I used to have quite often at Coronation plaza when I was a student. I always thought it tasted amazing for something that only had chicken, eggs and onion. It’s probably been 5-10 years since I had my last bowl of oyakodon and so I decided to put the pack of teriyaki chicken morsels I had to good use. Do note that oyakodon recipes usually calls for dashi (Japanese stock) but I didn’t have any on hand so I chose to use water instead. Of course, if you have dashi, it’s best to use that. Otherwise, water will work well too!
I’m using these juicy teriyaki chicken morsels from CP brand. 1 packet (300g) serves about 3 people. If you don’t have this, you can use 300g of chicken thigh meat (cut into bite-size pieces) instead. But these teriyaki chicken morsels gave more intense flavour to the entire dish!
As the teriyaki chicken comes frozen, defrost them for 2 minutes in the microwave oven. We will be cooking them later so there’s no need to microwave them for too long.
Cut 1 big yellow onion into slices.
Beat 3 eggs in a bowl.
Make the sauce out of soy sauce, mirin, sake, sugar and water. Take note that if you’re using raw chicken instead of the teriyaki chicken, you may want to increase the amount of soy sauce and sugar by a little.
In a small frypan (around 20cm or smaller), add some oil and fry 1/3 of the onions over medium heat till slightly browned. Note that we are cooking 1 serving at a time.
Once the onions are slightly browned, add 1/3 of the sauce mixture into the frypan.
Add 1/3 of the chicken in and fry for a short while. Then cover with lid and cook for about 3-4 minutes (cooking time will increase if using raw chicken meat). It is important to cover the pan while cooking so that not too much of the liquid will evaporate.
It’s already starting to look yummy!
Add 1/3 of the egg mixture in and cover frypan with lid. Reduce to low heat and cook for about 30 seconds to 1 minute, or till the egg is cooked to your preferred doneness.
I personally prefer my egg slightly runny still!
Garnish with spring onion and seaweed if you’d like.
Juicy teriyaki-glazed chicken pieces, slightly runny eggs and tender sweet onions – there’s no reason not to love this dish! The only slightly troublesome part about it is that each serving is usually cooked separately, but overall the cooking process is quite fast. The key to achieving tender, juicy chicken in this dish is to use chicken thigh meat, but you can use chicken breast if you prefer.
DIY: ~$2.64 (per serving)
Dine Out: ~$5-12 (per serving)
Serves 3
Defrost teriyaki chicken morsels in the microwave oven for 2 minutes. Set aside.
Note: You can also use fresh chicken thigh meat (cut into bite-size pieces) instead. If so, you may want to adjust the amount of seasoning by adding slightly more soy sauce and sugar.
In a bowl, mix ingredients for sauce and set aside.
In a small frypan (20cm or smaller), add some oil and fry 1/3 of the onions over medium heat till slightly browned. Add 1/3 of the sauce mixture and 1/3 of the chicken. Fry for a short while, then cover pan with lid and cook for 3-4 minutes. If using raw chicken, cook for a little longer (4-6 minutes).
Note: Cook 1 serving at a time.
Add 1/3 of the egg mixture into pan and cover pan with lid. Reduce to low heat and cook for about 30 seconds to 1 minute (for slightly runny egg), or till egg is cooked to your preferred doneness.
Slide egg and chicken onto a bowl of piping hot rice. Garnish with spring onions and seaweed if desired. Serve.
Ingredients
Directions
Defrost teriyaki chicken morsels in the microwave oven for 2 minutes. Set aside.
Note: You can also use fresh chicken thigh meat (cut into bite-size pieces) instead. If so, you may want to adjust the amount of seasoning by adding slightly more soy sauce and sugar.
In a bowl, mix ingredients for sauce and set aside.
In a small frypan (20cm or smaller), add some oil and fry 1/3 of the onions over medium heat till slightly browned. Add 1/3 of the sauce mixture and 1/3 of the chicken. Fry for a short while, then cover pan with lid and cook for 3-4 minutes. If using raw chicken, cook for a little longer (4-6 minutes).
Note: Cook 1 serving at a time.
Add 1/3 of the egg mixture into pan and cover pan with lid. Reduce to low heat and cook for about 30 seconds to 1 minute (for slightly runny egg), or till egg is cooked to your preferred doneness.
Slide egg and chicken onto a bowl of piping hot rice. Garnish with spring onions and seaweed if desired. Serve.
