Oyakodon is a delicious staple in any Japanese household - consisting of chicken, onion and egg simmered in a savory broth, and served over fresh steamed rice. It's the perfect easy, one-pan meal that coincidentally doesn't require any oil in the cooking process, making it a light and healthy option too!
Prep Time 10 mins
Cooking Time 15 mins
- Thinly slice chicken thighs and onion.
- In a small bowl, beat eggs until loosely combined.
- In another bowl, combine dashi, mirin, sake, soy sauce and monkfruit erythritol sweetener. Transfer to a saucepan.
- Add chicken and onion to the saucepan and bring mixture to a simmer over high heat.
- Reduce heat to low. Cover and cook for 5-8 minutes or until the chicken is cooked.
- Taste the broth and adjust seasoning if necessary. It should be savory and slightly sweet.
- Slowly drizzle the beaten egg over the chicken and onion. Cover and cook until egg is done to your liking.
- Serve immediately over steamed rice. Top with chopped spring onion and shichimi togarashi. Enjoy!
- Make sure you use a good quality dashi for this dish.
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- I used chicken thigh for this recipe but feel free to use chicken breast if you prefer.
- Shichimi togarashi is a Japanese chili powder that can be found in Asian grocery stores. Feel free to omit if you don't have it.