MEGA BIG Lucky 5kg Oyakodon
This is an extra-large, mega-sized Oyakodon (chicken and egg bowl) weighing approximately 5kg. It features chicken thighs seared skin-side down to create a smoky, yakitori-style flavor. By adding the eggs in multiple stages, we achieve an exquisite, velvety texture with great contrast, topped with gold leaf for a lucky, auspicious finish.
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🍳 Cooking Flow
Cut the green onions and Japanese honewort (mitsuba), whisk the eggs, and set aside 3 yolks → Sear the chicken thigh skin until crispy, cut into bite-sized pieces, and stir-fry the green onions in the rendered chicken fat → Add chicken, water, and seasonings to simmer, then incorporate the whisked eggs in 3 batches until soft-set → Serve the mixture over rice on a large platter, garnish with mitsuba, egg yolks, and gold leaf
Cooking Steps
Brief Cooking Order
Cut the green onions and Japanese honewort (mitsuba), whisk the eggs, and set aside 3 yolks → Sear the chicken thigh skin until crispy, cut into bite-sized pieces, and stir-fry the green onions in the rendered chicken fat → Add chicken, water, and seasonings to simmer, then incorporate the whisked eggs in 3 batches until soft-set → Serve the mixture over rice on a large platter, garnish with mitsuba, egg yolks, and gold leaf
Introduction
This is an extra-large, mega-sized Oyakodon (chicken and egg bowl) weighing approximately 5kg. It features chicken thighs seared skin-side down to create a smoky, yakitori-style flavor. By adding the eggs in multiple stages, we achieve an exquisite, velvety texture with great contrast, topped with gold leaf for a lucky, auspicious finish.
Step 1
Trim the roots off the green onions, wash them, slice diagonally, and set aside in a tray.
Step 2
Trim the roots off the mitsuba and chop into bite-sized lengths.
Step 3
Heat a thin layer of oil in a large frying pan over high heat. Place the chicken thighs skin-side down and sear for about 8.5 minutes until the skin is crispy and golden brown.
Step 4
Lightly sear the other side over medium heat for 2-3 minutes, then remove from the pan. Reserve the rendered chicken fat remaining in the pan in a separate container.
Step 5
Cut the seared chicken into bite-sized pieces (it is fine if the centers are still raw).
Ingredients List
Important Notes
💡 When cooking in large quantities, avoid adding too much water; the trick is to keep the liquid content lower than usual to prevent it from becoming soggy like rice porridge.
🔥 For the chicken thighs, sear them whole without cutting the skin first to ensure the fat renders properly for a crispy, fragrant result.
🥚 Do not over-whisk the eggs; leaving visible streaks of whites and yolks and adding them in batches creates a fluffy texture and beautiful contrast.
⚠️ When using a large frying pan on a portable gas stove, ensure the pan does not overhang the gas canister to prevent overheating and potential accidents.
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