Recipe: Chicken and Slow Poached Egg Rice Bowl; New Style "Oyakodon"

So the salad was delicious, but it wasn't filling enough for dinner. I had one more slow poached egg, so I thought about making a savory dish. I had a package of free range boneless chicken thighs inside my fridge. Then I thought Chicken and egg, Oyako Donburi!!!

Oyako Donburi (literally means "parent and child donburi"in Japanese), is a rice bowl dish in which chicken, egg and other ingredients are simmered together in a sauce and then served on top of a large bowl or rice. The name of the dish, "parent and child donburi," is a poetic reflection of the fact that both chicken and egg are used in the dish.

I made a modern version of the dish, with a similar sauce to Oyako Don, consisting of soy sauce, sake, and Mirin (sweet cooking sake), but instead of scrambled eggs, I used the unconventional slow poached egg.

Cook chicken thighs; first by browning the skin, then flipping the chicken and adding sake, sweet cooking sake, and soy sauce. Everything smells delicious.

The second Onsen Tamago came out perfect, with a soft silky white and a creamy yolk.

Just get a bowl of rice and add chicken pieces with egg in the center, and voila! A simple, yet delicious dob-buri!

The Result: Wow, what a flavor combination! The combination of the sweet and savory soy-flavored chicken with the silky smooth egg was an amalgamation of great flavors. The addition of Sriracha to the rice bowl added a new dimension to the food, as the spiciness and sweetness of Sriracha matched perfectly with the flavor combination in the rice bowl.

Recipe: Chicken and Slow Poached Egg Rice Bowl; New Style "Oyakodon"

Cooking Time: About 25 minutes

Ingredients:

- 6 pieces of chicken thighs (NOT BREAST) cut in about 1 inch pieces.

- equal parts soy sauce, mirin, and sake

- Slow poached egg (See recipe)

- White or brown rice

- Sriracha Chile Sauce

Cook chicken at medium high heat with skin side down to crisp skin. Flip when skin is golden brown and crispy. After flipping, add sake, mirin, then soy sauce, (in that order) into frying pan. *WHEN ADDING LIQUIDS TO PAN, BE SURE NOT TO POUR LIQUIDS DIRECTLY OVER THE CHICKEN, AS THE LIQUIDS WOULD BE ABSORBED BY THE CHICKEN SKIN AND THE SKIN WOULD NOT CRISP.

Taste test the sauce; if too salty, add sake, add mirin to add sweetness to sauce.

Prepare one bowl of either Japanese white rice or brown rice. Put chicken on top of the rice.

Crack soft poached egg one at a time into a small saucer. The thin white will not and should not be firm or solid. Tip the dish to pour off and discard the loosest part of the white, then slide the egg in the middle of the rice bowl.

Pour soy based sauce over the chicken and egg. Use Sriracha if needed.