To the basic oyakodon recipe, I added snow peas and bell pepper strips to make this delicious and colorful chicken, egg and vegetables rice bowl meal.
Why add vegetables? For variety, mainly. Oyakodon-style recipes are one of our go-to dishes. We just change the chicken component from time to time — shrimps are especially good! — or we go meatless by using fresh mushrooms. Occasionally, we add some vegetables (mushrooms too!). But the seasonings and cooking procedure don’t really vary.
Why are oyakodon-style dishes a favorite? Short cooking time, very little preparation, and… Well, scooping rice with scrambled eggs that are just a bit undercooked is just so comforting. Plus, there’s the matter of flavor. Dashi, soy sauce, sake and mirin make such a wonderul flavor base.
Okay, so, the trick to adding vegetables to oyakodon is to know when exactly to drop the vegetables into the pan. Drop them in too early and they will overcook. Drop them in too late and will not get to that stage when they are cooked through but still a little crisp.
For me, the best time to drop in the vegetables is when the chicken is almost done. I let everything boil together and, by the time the vegetables are half-cooked, I drizzle in the eggs. By the time the eggs are firm along the edges but still moist at the center, the vegetables are done and the contents of the pan are ready to be poured over cooked rice.
Chicken, Egg and Vegetables Rice Bowl
- ¼ cup mirin
- 2 tablespoons sake
- ¼ cup Japanese soy sauce
- 2 tablespoons sugar
- 1 ½ cups dashi if using instant dashi, dissolve about 1 tablespoon in 1 and ½ c. of water
- 6 chicken thigh fillets I like to keep the skin on but you can remove it, cut into slices about a quarter inch thick
- 1 cup snow peas trimmed (halved, if larged)
- 1 large bell pepper julienned
- 1 large onion thinly sliced
- 6 whole eggs lightly stirred, not beaten
- 2 tablespoons thinly sliced scallions to garnish
- cooked rice to serve
- Pour the mirin and sake into a wok or frying pan. Bring to the boil. The initial boiling should remove much of the alcohol taste in the mirin and sake.
- Pour in the dashi and soy sauce. Add the sugar. Allow to reach boiling point.
- Spread the sliced chicken in the broth. Bring to the boil.
- Lower the heat to medium and cook (uncovered to reduce and concentrate the sauce) for eight to 10 minutes.
- Spread the snow peas, bell pepper and onion slices over the chicken. Cook for three to four minutes.
- Pour the stirred eggs over the chicken. Do this in a circular motion so that the eggs are spread evenly. Stir lightly.
- When the eggs turn firm along the edges, turn off the heat. Allow the eggs to cook for a minute in the residual heat. This ensures they won’t get overcooked.
- Scoop the chicken, vegetables and egg over cooked rice.
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