Japan

Oyakodon, made with supermarket ingredients

Name: Oyakodon
Total time: 15 min
Yield: 2
Cuisine: Japan
Ingredients: Chicken thighs 200 g; Eggs 4; Onion 1/2; Cooked rice 700 ml; Dashi stock 120 ml; Soy sauce 2 tbsp; Mirin 2 tbsp; Sake 1 tbsp; Sugar 1 tbsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

15 min2 to wash

3 lazy steps

1
Combine dashi stock, soy sauce, mirin, sake, sugar, thinly sliced onion, and bite-sized chicken in a pan, then simmer for 5 minutes until chicken is cooked.
2
Lightly beat the eggs, pour two-thirds into the pan, cover, and cook on medium heat for 1 minute.
3
Pour the remaining egg over top, cover and turn off heat for 30 seconds so it stays soft, then slide over bowls of hot rice.

How it's eaten in Japan

In Japan, oyakodon is commonly sprinkled with shichimi togarashi (Japanese seven-spice) or sansho pepper at the table for extra heat.

Ingredients (serves 2)

Chicken thighs200 g
Swap: Bite-sized chicken tenderloins 200 g（no cutting required）
Eggs4
Onion1/2
Cooked rice700 ml
Dashi stock120 ml
Swap: Chicken broth 120 ml（common US staple）
Soy sauce2 tbsp
Mirin2 tbsp
Swap: Dry white wine 2 tbsp + sugar 1/2 tsp（mimics sweetness）
Sake1 tbsp
Swap: Dry sherry 1 tbsp（similar flavor）
Sugar1 tbsp

Authentic ingredients in Japan

Chicken thighs200 g
Eggs4
Onion1/2
Dashi stock120 ml
Soy sauce2 tbsp
Mirin2 tbsp
Sake1 tbsp
Sugar1 tbsp
Mitsuba leaves4 sprigs
Cooked rice700 ml

Optional authentic touch
Traditionally, the egg is beaten very lightly with just a few chopsticks cuts so the whites and yolks remain distinct.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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