Oyakodon (Japanese Omelette with Rice and Chicken)

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Regarding the serving of oyakodon. A deep, large bowl is used for oyakodon. Rice is spread at the bottom, covering just over half of the bowl. On top, a solid piece of omelette is placed. Ideally, it's best to use a skillet with the same diameter as the bowl. However, I don’t have one, so I just place the omelette in pieces rather than a whole round. Additionally, oyakodon can be sprinkled with fresh herbs. Don't forget to put soy sauce and a kettle of hot tea on the table. Use chopsticks or a fork, depending on your preference.

Ingredients

Onion - 1 head
Chicken fillet - 10 oz
Rice - ½ glasses
Chicken Egg - 3 pieces
Soy Sauce - 6 teaspoons
Sugar - 2 spoons
Scallions - 0 oz

Step by Step guide

Step 1

Peel the onion and slice it into thin half-rings. Heat a skillet over medium heat and pour in six tablespoons of soy sauce.

Step 2

As soon as the soy sauce starts to boil, add the onion rings to the skillet and sprinkle with sugar on top. Cook for two to three minutes, stirring occasionally.

Step 3

Meanwhile, cut the chicken fillet into small pieces — there's no need to chop the meat too finely; the finished slices should remain juicy and firm.

Step 4

Place the chicken in the skillet and stir it with the sauce. When the meat turns white on one side, carefully flip the pieces and simmer for a couple more minutes. Chicken fillet cooks surprisingly quickly: a maximum of three to four minutes.

Step 5

In a separate bowl, quickly whisk the eggs with a fork or whisk until smooth. There's no need to add salt, as the soy sauce used to braise the meat is already salty enough.

Step 6

Pour the egg mixture into the skillet, making sure to evenly cover all the meat. Cover the skillet with a lid and cook the omelet for three to four minutes without stirring, until the eggs are fully set.

Step 7

Chop the green onions. On a serving plate, mound the warm steamed rice.

Step 8

Carefully place the omelet on top of the rice; for convenience, you can cut it into triangular segments with a spatula. Sprinkle the oyakodon with chopped green onions and serve hot.