Oyakodon (Japanese Omelette with Rice and Chicken)
2 servings
30 minutes
Oyakodon is a variation of the traditional Japanese dish donburi, which is a round bowl of rice topped with various ingredients, from a piece of pork or beef to eel. According to sources, oyakodon was invented in Osaka around 1900 by throwing chicken pieces with spring onions onto rice and pouring an egg over them. The name of the dish, by the way, literally means "mother and child" in Japanese. By the way, oyakodon can be cooked not only with chicken, it is also delicious with beef. And it is not only a breakfast - it can be a lunch or dinner.
1
Peel the onion and cut it into thin half-rings. Heat a pan over medium heat and pour in six tablespoons of soy sauce.
- Onion: 1 head
- Soy sauce: 6 tablespoons
2
Once the soy sauce starts to boil, add the onion rings to the pan and sprinkle with sugar. Cook for two to three 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: a maximum of three to four minutes.
- Chicken breast fillet: 300 g
5
In a separate bowl, quickly beat the eggs with a fork or whisk until smooth. There's no need to add salt, as the soy sauce used for cooking the meat 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 and cook the omelet for three to four minutes without stirring, until the eggs are set.
- Chicken egg: 3 pieces
7
Chop the green onion. Pile the warm steamed rice on a serving plate.
- Spring onion: 20 g
- Rice: 0.5 glass
8
Carefully place the omelet on top of the dish — for convenience, it can be divided into triangular segments with a spatula. Sprinkle the oyakodon with chopped green onions and serve hot.
- Spring onion: 20 g
