Oyakodon Japanese Chicken and Egg (GF, Oil-Free) Author: Unconventional Cooks Serves: 2 Adapted from Justonecookbook
Ingredients
8 oz chicken thighs (about 3 chicken thighs)
½ white onion
1 tbsp rice vinegar
2 tbsp GF Soy Sauce
2 tbsp honey/ sugar
¼ cup Dashi Stock (or ¼ cup water + ⅓ tsp dashi powder)
3 eggs, lightly beaten
Instructions
Chicken Breast : Cut chicken breast into bite size pieces. Add in ¾ tsp baking soda. Mix and fridge for 30 mins.
Chicken Thigh: Trim off the skin and fat from the chicken. Cut the chicken into small bite-size pieces. Set aside.
Thinly slice the onions and set aside.
Prepare all the rest of ingredients before cooking.
In a bowl, mix dashi stock, vinegar, soy sauce and honey together until sugar is dissolved.
In another bowl, crack 3 eggs. Lightly beat with chopsticks until fully incorporated.
Spread onions over the pan. Pour sauce to cover the onion and chicken.
Layer the the chicken on top.
Cover and bring to a gentle simmer. Allow the chicken and onions to simmer until fully cooked. (I like to flip the chicken pieces to the other side to make sure both sides Is cooked).
Taste the broth, and adjust seasonings accordingly.
Slowly and carefully DRIZZLE the beaten eggs over the chicken, distributing it across the pan evenly. Cover with a lid and allow the egg to set.
Turn off heat. Sprinkle with green onions.
Notes
Traditional Method: Although Oyakodon has Japanese origins, The chinese Chinese Name for it is 親子丼 or "Parent and Egg Rice Bowl". It is meant to be a rather poetic, sophisticated description for a Chicken and egg rice bowl. Like many other Japanese "Donburi" Or "Rice Bowls", this is a one pan dish that can be made at home. Other famous donburis include beef, salmon roe, or sashimi. It is extremely popular and can be found in many restaurants