Quick Oyakodon
70% authentic · Japanese
A simplified and faster version of Oyakodon, perfect for weeknights, using pre-cooked chicken or chicken breast for quicker cooking, and a simplified sauce.
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Ingredients
- Pre-cooked chicken (e.g., rotisserie) or chicken breast, thinly sliced150g
- Eggs2
- Onion, thinly sliced1/4
- Cooked Japanese short-grain rice2 servings
- Water50ml
- Soy sauce2 tbsp
- Mirin1 tbsp
- Sugar1/2 tsp
- Scallions (for garnish)1 tbsp, chopped
- Saltpinch
- Black pepperpinch
Steps
- 1
If using raw chicken breast, slice thinly and quickly stir-fry until just cooked. If using pre-cooked chicken, cut into bite-sized pieces.
- 2
In a small skillet, combine water, soy sauce, mirin, and sugar. Bring to a simmer.
- 3
Add the sliced onion and cooked chicken to the simmering sauce. Cook for 1-2 minutes to heat through.
- 4
Lightly beat the eggs. Season with salt and pepper.
- 5
Pour the beaten eggs over the mixture. Cover and cook until the egg is softly set, about 1 minute.
- 6
Serve immediately over steamed rice in a donburi bowl, garnished with scallions.
