Tomato oyakodon

In this recipe, the classic Japanese dish of rice topped with chicken ('oya', mother) and egg ('ko', child) gets a new spin, with chopped fresh tomatoes added to the mix.

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Chicken Or Egg

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 chicken thigh cutlets, bones removed, skin on
• olive oil, for drizzling
• salt, to season
• 1 tbsp vegetable oil
• 2 tomatoes, cut into wedges
• 1 tsp cornstarch, mixed with 2 tbsp water
• 2 small brown onions, peeled and cut into 1 cm-thick slices
• 60 ml (¼ cup) soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar
• 8 eggs, lightly beaten
• hot cooked Japanese rice, to serve
• 2 sheets nori, cut into quarters, to serve
• 2 tbsp finely sliced chives, to serve

Instructions

1. Preheat a chargrill pan or barbecue to medium-high. Drizzle the chicken with a little olive oil and season with salt. Cook until golden on both sides but not cooked through. Remove from the pan and cut into thick slices.
2. Meanwhile, heat a large frying pan over medium heat and add the vegetable oil. Add the tomato and a good pinch of salt and toss, pressing gently with a spoon to help release the juices. Cook until softened and broken down, then stir in the cornstarch mixture and remove from the pan.
3. Return the pan to the heat, add a drizzle of olive oil and the onion and cook over medium heat until softened. Add the sliced chicken, soy sauce, sake, mirin and sugar and bring to a simmer. Cook until the chicken has cooked through and the liquid has thickened.
4. Add the eggs and stir just once or twice to mix. Top with the tomato mixture, then cook until the egg has just set, pushing in the sides with a spatula to help the egg cook.
5. While the eggs are cooking, spoon the hot rice into serving bowls and top with a quarter of a nori sheet. Spoon the just-set egg mixture on top, then scatter with chives and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chicken Or Egg

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G