Welcome to Nippon Spoon! Today, we’re making oyakodon, a classic Japanese chicken and egg rice bowl.
This version is halal-friendly, so there’s no alcohol. Let’s get started!
Halal-Friendly Notes
No Mirin (Alcohol-Free)
This recipe does not use mirin because it contains alcohol.
Instead, sugar is used to add sweetness.
Soy Sauce Choice
Soy sauce without added alcohol is used in this recipe.
Halal-certified soy sauce is, of course, an option if it is available.
Added alcohol-free soy sauce is here.
Halal chicken
Halal-certified chicken is used in this recipe.
Ingredients
- Chicken thigh (halal) – 120 g (4 oz)
- Marinade: Soy sauce – 1 tsp, Sugar – 1/2 tsp
- Onion – 60 g (2 oz)
- Eggs – 4
- Dashi stock – 120 ml (1/2 cup)
- Soy sauce – 2 tbsp
- Sugar – 2 tsp
- Cilantro – to taste
- Cooked rice – to taste
Prepare Ingredients
Step 1: Cut chicken into small, bite-sized pieces, rub with sugar to make it tender and juicy, and season with soy sauce.
Step 2: Slice onion thinly.
Step 3: Chop cilantro roughly (or use parsley/green onion if preferred).
Step 4: Crack eggs and stir lightly to break the whites. Don’t mix yolks and whites completely to maintain fluffy texture.
Step 5: Cook rice so it’s ready to serve.
Step 6: Prepare dashi according to your preferred method.
Cooking
Step 7: Combine dashi, soy sauce, and sugar in a pan. Heat over medium and stir gently until sugar dissolves.
Step 8: Once it starts boiling, add chicken and onion. Simmer over medium-low heat until chicken is nearly cooked and onion is soft.
Step 9: Pour in half of the eggs, cover the pan, and cook over medium-low heat.
Step 10: When the eggs are mostly set (about 80%), pour in the remaining eggs.
Cover the pan again, and cook until eggs reach your preferred doneness.
Step 11: Remove from heat and serve over the prepared rice. Top with chopped cilantro (or parsley/green onion).
Your halal-friendly oyakodon is ready.
Enjoy this Japanese classic sweet and savory flavor dish!
Watch How to Make It
This Video shows how to make halal-friendly oyakodon.