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Oyakodon with Chicken Liver
30 mintime
Mediumdifficulty
2Servings
—Rating
Nutrition facts
600 kcalCalories
30 gProtein
50 gCarbs
28 gFat

Per serving · Approximate values estimated by AI

JapaneseRice BowlsUmami

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

Servings2
  • 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. 1

    Cut chicken thighs into bite-sized pieces. Clean chicken liver and cut into bite-sized pieces. Thinly slice the onion.

  2. 2

    In a small skillet or oyakodon pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.

  3. 3

    Add the sliced onion and chicken pieces to the simmering sauce. Cook for 3-4 minutes.

  4. 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. 5

    Lightly beat the eggs. Season with salt and pepper.

  6. 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. 7

    Serve immediately over steamed rice in a donburi bowl, garnished with mitsuba or scallions.

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