Make Ahead Oyakodon

I don’t usually like to bring oyakodon (or gyudon) for lunch because if you make it ahead, reheating it means that the egg loses it’s softboiled and rich consistency into something like scrambled eggs. Still good, but not like when it’s fresh. For busy people like us, that means we have to sacrifice taste and texture for ease.

But then I thought, why not make the chicken and rice ahead, and just BRING a raw egg to be cracked over when lunchtime rolls around?

Never let it be said that I wasn’t a genius. Or, at the very least, lazy.

You could potentially make a whole bunch and portion it out to freeze. Just add egg and voila!

Ingredients

• 1 teaspoon Hondashi powder + 1/4 cup water (or 1/4 cup dashi stock)
• 1 boneless chicken thigh, cut into bite sized pieces
• 3 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1/2 tablespoon sugar
• 1/4 white onion
• 1/2 spring onion, sliced thin
• 1 egg (or 2, if you want that extra yolky goodness)
• 1 cup cooked white rice
• 1 paper cup to beat eggs in.

1. In a pan, bring Hondashi powder, water, soy sauce, sake, mirin, and sugar to a boil. Add onions and chicken and cook until chicken is done, no pink and juices run clear.
2. In a microwave safe container, place 1 cup rice and the chicken and onions on top with the juice, garnish with spring onions.
3. Bring said container and eggs to work. When you’re ready to eat, crack eggs into cup, reserving one egg yolk on the side. Lightly beat and pour over chicken, onions, and rice.
4. Microwave for 1 minute and 30 seconds if from room temperature. If from fridge, may need 2 – 3 minutes. Heat until egg is desired consistency. Place remaining egg yolk on top and enjoy!