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 [Recipes](/life/food/recipes)

 /  26 September 2019  

#  Rice Bowl With Chicken &amp; Egg Oyakodon  


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 ![](https://media.sheerluxe.com/s1OBJDT8CwrN9bck6dqrhRhYvUw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2019%2F09%2Frice-bowl-chicken-and-egg.jpg?itok=j1n3ugmW)

 

 

 

 

 

 

Serves

 Serves 4 

 



Total Time

 45 Minutes  Plus soaking time overnight  

 



 

 

Ingredients

    4 chicken thighs with skin on, de-boned  

   ½ brown onion, peeled  

   400ml of dashi  

   4 tbsp of mirin  

   4 tbsp of Japanese soy sauce  

   4 eggs  

   400g of boiled rice  

   Soy-pickled cucumber  

   2 spring onions, finely sliced  

   Toasted sesame seeds  

   Salt  

 



  

 For the dashi  


   6g of kombu  

   600ml of water  

   15g of katsuobushi (bonito flakes)  

   Salt  

 



  

 



Method

 Step 1 

Dashi is a wonderfully smoky, umami-packed stock that is the base for a range of different dishes in Japanese cooking. It exists in powder form, but will, of course, be both tastier and healthier if you can face making your own. In which case:



 Step 2 

Leave the kombu to steep in a pan of cold water overnight.



 Step 3 

Place on the stove and heat until just lukewarm, it will become bitter if it starts to boil. Fish out the kombu and discard. Heat again until the bubbles start to come off the bottom of the pan, then remove from the heat and add the katsuobushi.



 Step 4 

Place on the stove and heat until just lukewarm, it will become bitter if it starts to boil. Fish out the kombu and discard. Heat again until the bubbles start to come off the bottom of the pan, then remove from the heat and add the katsuobushi.



 Step 5 

Leave this to steep in the broth for 2 minutes before straining. Add salt to taste.



 Step 6 

Grill or fry the chicken thighs skin-side down, until crispy. Turn over and season with salt. Shred. Treat yourself to a piece of the crispy skin – you’re human after all.



 Step 7 

Slice the onion into half moons and saute quickly in a dry frying pan (skillet). Add the dashi, mirin and soy sauce, crack open 4 eggs and stir into the broth. Stir until the eggs have just set. Remove from the heat.



 Step 8 

Divide the rice into separate bowls, top with the dashi eggs, then arrange the chicken and soy-pickled cucumber nicely over each bowl. Top each with 1 raw egg yolk, and a sprinkling of spring onion and sesame seeds.



 



 

 

 

 

 

 

 

[*Korean BBQ and Japanese Grills*](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&clickref=&p=https%3A%2F%2Fwww.waterstones.com%2Fbook%2Fkorean-bbq-and-japanese-grills%2Fjonas-cramby%2F9781911624042) by Jonas Cramby is published by Pavilion Books. Image: Roland Persson.

 

 

 

 

  

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