Oyakodon (Japanese Chicken and Egg Rice Bowl)
(Slightly adapted from Tiffy Cooks)
For the chicken:
4 boneless chicken thighs about 600 g total
1.5 tbsp soy sauce
1 tbsp vegetarian oyster sauce
½ tsp black pepper
2 tbsp cornstarch
1 small onion sliced
1 tbsp neutral oil like avocado or canola oil
Green onion to garnish
For the silky egg sauce:
4 eggs lightly beaten
¾ cup dashi chicken or vegetable stock
2 tbsp soy sauce
1 tbsp mirin Or ½ tbsp sugar
Season the Chicken:
In a bowl, mix chicken thighs with soy sauce, vegetarian oyster sauce, and black pepper. Add cornstarch and mix well to evenly coat.
Pan-Fry:
Heat oil in a pan over medium-high heat. Add the chicken and cook for 2–3 minutes per side, until golden and about 80% cooked through. Add sliced onion and sauté for 3–4 minutes until fragrant and slightly softened, letting it soak up all the savory chicken juices.
Add Sauce & Simmer:
In a bowl, combine eggs, stock, soy sauce, and mirin. Turn the heat down to low then add sauce into the pan. Let everything simmer and cook for 4 -5 minutes, or until the eggs are just set and silky.
Serve:
Spoon everything over a warm bowl of rice, making sure to get that glossy sauce on top. Serve with sautéed or steamed vegetables to complete the meal.
