Japanese Omelette with Rice and Chicken (Oyakodon)
4 servings
25 minutes
Oyakodon is a traditional Japanese dish that combines tender chicken fillet, aromatic soy sauce, and fluffy omelet. Its name translates to 'parent-and-child bowl,' symbolizing the combination of chicken and eggs. This recipe is easy to prepare but surprises with its rich umami flavor. The slightly sweet soy sauce adds depth to the dish while the eggs create a delicate, creamy texture. Oyakodon is served over warm rice that absorbs the rich aroma of the ingredients, making each bite a perfect balance of flavors. This versatile dish is suitable for a quick dinner or a cozy home lunch. Garnished with fresh green onions, it not only pleases the eye but also adds a hint of spiciness. The secret to perfect oyakodon is not to stir the eggs during cooking, allowing them to remain soft and soak up the sauce.
1
Peel the onion and slice it into thin half-rings. Heat a pan over medium heat and pour in the soy sauce.
- Onion: 1 head
- Soy sauce: 6 tablespoons
2
Once the sauce starts to boil, add the onion to the pan and sprinkle with sugar on top. Cook for 2-3 minutes, stirring occasionally.
- Onion: 1 head
- Sugar: 2 tablespoons
3
Meanwhile, cut the chicken fillet into small pieces - do not chop the meat too finely, the finished slices should remain juicy and firm.
- Chicken breast fillet: 300 g
4
Place the chicken in the pan and mix 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.
- Chicken breast fillet: 300 g
5
In a separate bowl, beat the eggs into a uniform mixture. No need to add salt: the soy sauce in which the meat is stewed is salty enough.
- Chicken egg: 3 pieces
6
Pour the egg mixture into the pan, trying to evenly cover all the meat. Cover the pan with a lid. Cook the omelet without stirring until the eggs are set.
- Chicken egg: 3 pieces
7
Place warm rice in a mound on a serving plate and top with an omelet. It can be garnished with green onions. Serve hot.
- Rice: 0.5 glass
