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Oyakodon with Chicken Liver
80% authentic · Japanese
A richer, more flavorful variation of Oyakodon that incorporates chicken liver for a deeper umami taste and a unique texture, alongside the tender chicken thigh.
Ingredients
- Boneless, skinless chicken thighs150g
- Chicken liver50g
- Eggs2
- Onion1/4
- Cooked Japanese short-grain rice2 servings
- Dashi stock100ml
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sugar1 tsp
- Mitsuba or scallions (for garnish)1 tbsp, chopped
- Saltpinch
- Black pepperpinch
- Wateras needed
Steps
- 1
Cut chicken thighs into bite-sized pieces. Clean chicken liver and cut into bite-sized pieces. Thinly slice the onion.
- 2
In a small skillet or oyakodon pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.
- 3
Add the sliced onion and chicken pieces to the simmering sauce. Cook for 3-4 minutes.
- 4
Add the chicken liver pieces and cook for another 2-3 minutes until just cooked through. Be careful not to overcook the liver.
- 5
Lightly beat the eggs. Season with salt and pepper.
- 6
Gently pour the beaten eggs over the chicken and liver mixture. Cover and cook until the egg is softly set, about 1-2 minutes.
- 7
Serve immediately over steamed rice in a donburi bowl, garnished with mitsuba or scallions.
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