Main ingredients 🥩
chicken thighsonionenoki mushroomseggsmirinchamchi aekjin ganjangscallions
Ttukdak Hyung's Oyakodon
A Japanese-style chicken rice bowl made with crispy pan-fried chicken thighs, topped with a sweet and savory egg sauce, steamed for 20 seconds.
🙋 Recommended for
- ⭐ Those who want to recreate the soft and moist chicken rice bowl from donburi specialty shops easily at home.
- ⭐ Those looking for a non-spicy, sweet and savory one-dish meal that appeals to both children and adults.
Ingredients needed 🛒1 servings
- chicken thighs (as needed)
- cooking oil (a little)
- salt (a little)
- pepper (a little)
- onion (as needed)
- enoki mushrooms (a little, optional)
- eggs (as needed)
- mirin (as needed)
- chamchi aek (as needed)
- jin ganjang (as needed)
- sugar (as needed)
- rice (1 bowl)
- scallions (a little)
Recipe 🍳
- Add cooking oil to a pan and place the chicken thighs, lightly seasoned with salt and pepper, and pan-fry until golden brown on both sides.
- When the chicken skin is crispy, cut it into bite-sized pieces with scissors, then add sliced onion and enoki mushrooms and stir-fry together.
- While stir-frying until the onion becomes translucent, beat the eggs in a bowl and mix mirin, chamchi aek, jin ganjang, and sugar to make the egg sauce.
- Pour the prepared egg sauce in a circular motion over the ingredients in the pan, then immediately cover the pan with a lid.
- Steam on low heat or residual heat for exactly 20 seconds until the eggs are moist and set.
- Place the moist chicken and egg mixture over a bowl of rice, and garnish with chopped scallions.
- Pan-fry chicken thighs until golden, cut with scissors, and stir-fry with onion and enoki mushrooms.
- Pour a mixture of eggs, mirin, chamchi aek, soy sauce, and sugar over the top, cover, and cook for exactly 20 seconds.
- Gently place over rice and garnish with scallions.
Cooking tips 💡
- When beating the eggs, do not mix the whites and yolks completely; leave them slightly separated so the whites retain their tender texture when cooked, giving the oyakodon its characteristic taste.
- It is recommended to use chicken thighs rather than breast, as the moderate fat content makes the meat tender and juicy.
Shop ingredients on Coupang(Ad)
You might also like
Seungwoo Dad's Chicken and Egg Donburi (Oyakodon)
A super simple 5-minute oyakodon made by simmering chicken thigh and egg in a dashi and soy sauce-based broth, then served over rice.
Chicken thighEggsOnionSoy sauceDashi granules
super easyhome mealone-bowl meal
Jang Ho-jun's Chicken Oyakodon
A one-bowl rice dish made in 5 minutes by topping leftover delivery chicken with a sweet and savory sauce and soft eggs.
ChickenEggsOnionGreen onionMirin
One-bowl mealLeftover food utilizationSuper simple
Jung Ho-young's Oyakodon
A Japanese-style chicken rice bowl featuring tender chicken thigh meat and a sweet-savory homemade sauce, topped with moist soft-boiled eggs.
chicken thigh meatoniongreen onioneggmirin
easysweet-saltyone-bowl meal
Ttukdak Hyung's Mart Chicken Oyakodon
An ultra-simple rice bowl dish made by covering leftover mart chicken (bought on sale) with a sweet and savory onion sauce and moist eggs, then simmering it all together.
chickenonionlight soy sauceegggreen onion
Super simpleEmpty the fridgeOne-bowl meal
Ttukdak Hyung's Egg Rice Rolls
A hearty one-bowl meal made by mixing rice and eggs with vegetables, spreading the mixture thinly in a pan, and rolling it up like an egg roll with Spam inside.
spamegggreen onioncarrottuna sauce
super easyone-bowl mealkids snack
Baek Jong-won's Chicken Rice Bowl
Grilled chicken with its own fat until golden and flavorful, topped with a savory-sweet sauce and soft egg for a rich, Japanese-style one-bowl meal
chickeneggoniongreen onion
quick and easysweet and saltyone-bowl meal