Oyakodon: Japanese omelet with chicken and broccoli

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30min

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Next Level

Make a delicious Japanese Oyako Donburi in just 30 minutes! Perfect for a quick, comforting meal.

Make a delicious Japanese Oyako Donburi in just 30 minutes! Perfect for a quick, comforting meal.
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Ingredients

What do you need?

Quantity: 2P

1 large onion, in thick slices
1 tbsp finely grated ginger
1 tbsp olive oil
2 cloves garlic, minced
1 small broccoli, in small florets
250 g chicken thigh meat, skinless and boneless, diced
4 eggs
3 spring onions, in thin rings

For the sauce:
15 ml soy sauce
15 ml mirin
1 tsp brown sugar
125 ml dashi (1 packet dissolved in water) or vegetable broth

1 large onion, in thick slices
1 tbsp finely grated ginger
1 tbsp olive oil
2 cloves garlic, minced
1 small broccoli, in small florets
250 g chicken thigh meat, skinless and boneless, diced
4 eggs
3 spring onions, in thin rings

For the sauce:
15 ml soy sauce
15 ml mirin
1 tsp brown sugar
125 ml dashi (1 packet dissolved in water) or vegetable broth
Preparation method

How do you make this?

Preparation: Mix the soy sauce, mirin, brown sugar, and dashi or vegetable broth in a bowl. Set aside.

Sautéing: Heat the olive oil in a pan over medium heat. Add the ginger and garlic and sauté briefly until fragrant. Add the onion and sauté until it becomes translucent.

Broccoli: Add the broccoli and sauté briefly until it just starts to become tender.

Preparing chicken: Add the diced chicken to the pan and cook for about 4 minutes on each side until golden brown and cooked through.

Deglazing: Pour the soy mixture over the chicken and vegetables and stir everything well.

Eggs: Lightly beat the eggs in a bowl, keeping the yolk and white partially separated. Carefully pour the eggs over the pan. Optionally cover with a lid and let it cook gently until the eggs are just set.

Finishing: Season with pepper and salt. Sprinkle the spring onion over the dish and serve immediately.

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