Oyakodon Donburi (Chicken & Egg Rice Bowl)
Try Oyakodon Donburi, a flavorful chicken and egg rice bowl. This easy-to-follow recipe combines marinated chicken thighs, light soy sauce, mirin, and white pepper, all served over steamed rice and topped with a savory egg sauce. Perfect for a quick and satisfying meal, Oyakodon Donburi is a must-try for Japanese cuisine enthusiasts.
Place water into Thermomix® mixing bowl. Insert simmering basket, weigh rice into it and cook 18 min | 100ºC | Speed 4. .
Meanwhile, place a large bowl onto mixing bowl lid, weigh in chicken, light soy sauce, mirin, sugar and white pepper and mix well. Marinate for 30 minutes in a cool place or refrigerated. When the rice is ready, transfer rice to a Thermoserver to keep warm. Discard the rice water, and rinse it.
Place oil and onions in mixing bowl and sauté 3 min | 120°C | ⤺ Speed 1.
Add reserved chicken and marinates, cook 6 min | 120°C | ⤺ Speed Spoon.
Without opening the lids, set 2 min 30 sec | Varoma | ⤺ Speed Spoon, pour the eggs slowly onto mixing bowl lid, letting it drizzle around measuring cup in a thin stream onto rotating blades. Lift the measuring cup up to let the egg yolks down.
DO NOT OPEN. Let it stand until the temperature drops to 90°C. Put the white rice in a bowl, spread the cooked chicken and sauce, garnish with spring onion. Serve immediately.
Ingredients
Directions
Place water into Thermomix® mixing bowl. Insert simmering basket, weigh rice into it and cook 18 min | 100ºC | Speed 4. .
Meanwhile, place a large bowl onto mixing bowl lid, weigh in chicken, light soy sauce, mirin, sugar and white pepper and mix well. Marinate for 30 minutes in a cool place or refrigerated. When the rice is ready, transfer rice to a Thermoserver to keep warm. Discard the rice water, and rinse it.
Place oil and onions in mixing bowl and sauté 3 min | 120°C | ⤺ Speed 1.
Add reserved chicken and marinates, cook 6 min | 120°C | ⤺ Speed Spoon.
Without opening the lids, set 2 min 30 sec | Varoma | ⤺ Speed Spoon, pour the eggs slowly onto mixing bowl lid, letting it drizzle around measuring cup in a thin stream onto rotating blades. Lift the measuring cup up to let the egg yolks down.
DO NOT OPEN. Let it stand until the temperature drops to 90°C. Put the white rice in a bowl, spread the cooked chicken and sauce, garnish with spring onion. Serve immediately.
