Roast Chicken Oyakodon with Silky Eggs

By Sprig Originals ✓ · cooked up in Sprig

Sunday's roast chicken and yesterday's rice become a proper Japanese comfort dinner in under half an hour. Shredded chicken simmers with sweet onion in a sweet-salty dashi broth, then just-set eggs are poured over the top and slid onto hot rice. It's the classic oyakodon shortcut every Japanese home cook already uses when there's cold chicken in the fridge.

Ingredients

• 3 cups cooked rice, leftover
• 2 1/2 cups leftover roast chicken, shredded or torn into bite-size pieces
• 1 large yellow onion, halved and thinly sliced
• 4 large eggs
• 3 scallions, thinly sliced

• 1 cup water
• 1 tsp instant dashi powder
• 4 tbsp soy sauce
• 4 tbsp mirin
• 1 tbsp sugar

Instructions

1. Reheat the leftover rice: spread it in a microwave-safe bowl, sprinkle over 2 tablespoons water, cover with a plate and microwave on high for 2–3 minutes until steaming. Fluff with a fork and divide between 4 deep bowls. Keep covered while you cook.
2. In a wide skillet (10–12 inches), stir together the water, dashi powder, soy sauce, mirin and sugar. Add the sliced onion, bring to a simmer over medium-high heat, then cook for 5–6 minutes, stirring once or twice, until the onion is soft and translucent.
3. Scatter the shredded roast chicken evenly over the onions and simmer for 3 minutes, spooning broth over the meat, until the chicken is heated through. Taste the broth and add a splash more soy sauce if your leftover chicken was unseasoned.
4. Crack the eggs into a bowl and beat them just 5 or 6 strokes with chopsticks or a fork — you want streaks of white and yolk, not a uniform mixture. Stir half the scallions into the eggs.
5. Reduce the heat to medium-low and pour the eggs over the chicken in a slow spiral, covering as much of the surface as you can. Cover the pan and cook undisturbed for 2–3 minutes, until the eggs are just set at the edges and still glossy and custardy in the middle. Do not stir.
6. Slide a large spoon or spatula under one quarter of the egg-and-chicken raft at a time and lift it onto each bowl of rice, then spoon a little of the remaining broth over the top. Finish with the rest of the scallions and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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