Skillet Oyakodon
- Yield 1 servings
- Prep 5 minutes
- Cook 10 minutes
Skillet Oyakodon sits in the Chicken section of Regbie. The card serves 1 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 1 servings
- ¼ small yellow onion
- 1 boneless, skinless chicken thigh
- 3 tablespoons All-Purpose Stir-Fry Sauce
- 3 tablespoons dashi, or chicken broth
- 1 large egg
- 1½ cups cauliflower rice, cooked
- 1 scallion, thinly sliced
- Shichimi togarashi, skippable
Method
Thinly slice the onion and cut the chicken thigh into small bite sized pieces.
In a small bowl or measuring cup, stir together the All-Purpose Stir-Fry Sauce and broth.
Tip the sauce into an 8-inch non-stick or cast iron skillet.
Tip in the sliced onion and chicken pieces to the pan and make sure the pieces are in a single layer in the sauce.
Turn the heat to medium high and bring the sauce to a gently bubble. Lower the heat to maintain a gently bubble, about medium low, and cover the pan.
Leave covered, until the chicken is fully cooked and the onion is tender, about 5 minutes.
In a small bowl, whisk the egg until nice and frothy.
Slowly drizzle the whisked eggs over the chicken and onions. Leave covered, on medium a low burner until the egg is set to your preferred doneness. It should take about 2 minutes or so.
Scoop some cooked cauliflower rice (or white rice) into a bowl and carefully move the chicken, egg, and sauce on top. Scatter the top with sliced scallions and shichimi togarashi, if desired.
Kitchen notes
- Make one serving at a time!
- Traditionally, this dish is cooked in single serving portions in a special oyakodon pan.
- The cook use a small 8-inch nonstick pan or a well-seasoned cast iron skillet to cook the cook single serving .
