Japanese Oyakodon (Chicken and Egg Rice Bowl) + Tomato and Corn Soup

Japanese Oyakodon (Chicken and Egg Rice Bowl) for 2 Servings

Ingredients

1. Chicken Marinade

   • Soy sauce: 40 g
   • Mirin: 20 g
   • Rice wine (sake): 20 g
   • Sugar: 20 g
   • Minced garlic: to taste
   • Minced ginger: to taste

2. Chicken thighs (boneless, skin-on): 2 pieces

3. Onion: ½ piece

4. Taiwanese Cabbage: 3 large leaves

5. Eggs: 3

6. Green onions: 4 stalks

7. White sesame seeds: to taste

Cooking Steps

• Marinate the chicken thighs in the sauce for 20–30 minutes.
• Place the chicken skin-side down and pan-sear for 2 minutes.
• Flip and sear for 1 minute 50 seconds.
• Flip again and cook for 1 minute,
• Flip once more and cook for another 1 minute.
• Remove from the pan and slice the chicken on a cutting board.
• Without washing the pan, add the onion and sauté briefly, then add the cabbage.
• Stir-fry lightly, then add the sliced chicken.
• Mix 50 ml of water into the marinade and pour it into the pan.
• Cover and cook until the chicken turns white.
• Uncover and pour in half of the beaten eggs, then cover again.
• When the eggs are slightly set, uncover and pour in the remaining egg mixture.
• Once half-cooked, serve over steamed rice, sprinkle with sesame seeds and chopped green onions, and enjoy!

Tomato and Corn Soup

Ingredients

1. Japanese Dashi Stock
   • Water: 1500 g
   • Kombu (kelp): 1 piece
   • Bonito flakes: 2 handfuls
2. Tomatoes: 3
3. Corn: 2 ears
4. Miso paste: ½ tablespoon
5. Salt: a pinch

Cooking Steps

1. Soak the kombu for 20 minutes, then heat over low heat for 10 minutes.
2. Remove the kombu, add the bonito flakes, and simmer for 2 minutes. Strain out the flakes.
3. Add the chopped tomatoes and corn, then simmer over medium-high heat for 20 minutes.
4. Season with salt and miso paste. Serve hot and enjoy!

NB: This article was first published in Chinese. It was later translated with assistance from ChatGPT, edited by me, and published in English.