Negi Oyakodon (Chicken, Egg & Leek Rice Bowl)
A variation on classic oyakodon using sliced leek in place of onion — milder, sweeter, and silky when simmered. Chicken thigh and soft-set egg over rice, in a sweet-savoury broth.
- 560
- kcal
- 45g
- protein
- 62g
- carbs
- 12g
- fat
- 3g
- fiber
- 20 min
- time
Method
Start the broth
In a small pan, bring the dashi or stock, soy sauce, mirin, and honey to a gentle simmer.
Soften the leek
Add the leek, sliced and simmer for 3-4 minutes until softened and silky — leek goes more melting than onion.
4:00Cook the chicken
Add the chicken thigh, chopped and simmer until cooked through with no pink, about 6-8 minutes.
7:00Add the egg
Pour the eggs, beaten over the top in a swirl. Cover the pan and cook 1-2 minutes until the egg is just set but still soft — don't overcook.
1:30Assemble
Slide the chicken, egg and broth over a bowl of hot cooked rice, and top with the spring onion, sliced.
Notes
Around 560 kcal and 45g protein per serving. Naturally lactose-free. LEEK VARIATION — using sliced leek instead of onion (a technique spotted in a book about a Tokyo restaurant). Leek (negi) is very traditional in Japanese cooking, milder and sweeter than onion, and goes silky and almost melting in the simmer — it suits the soft, just-set egg beautifully. 'Oyako' means 'parent and child' (chicken and egg). The make-or-break is the egg — cook it only until just set and still soft, not firm and dry. Soy at 1.5 tbsp (between salty 2 and gentle 1). Make sure thigh from frozen is fully defrosted and cooked through.