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    Veggie Oyakodon

    clock-icon45 minutes
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    Pixicook editorial team

    Experience the comforting flavors of Japan with this vegetarian twist on the classic oyakodon. This dish combines tender vegetables, flavorful broth, and silky eggs for a wholesome and satisfying meal.

    Ingredients for Veggie Oyakodon

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Boneless, Skinless Chicken Thighs, Cut into bite size pieces

    each

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Shiitake Mushrooms, stemmed and quartered

    each

    Substitute chevron-down

    Scallions, cut into 1-inch pieces

    each

    Substitute chevron-down

    Garlic, thinly sliced

    cloves

    Substitute chevron-down

    Ginger, peeled and thinly sliced

    tablespoons

    Substitute chevron-down

    Dashi

    cups

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Mirin

    tablespoons

    Substitute chevron-down

    Sake

    tablespoons

    Substitute chevron-down

    Snap Peas, ends trimmed and sliced diagonally

    cups

    Substitute chevron-down

    Asparagus, trimmed and cut into 1-inch pieces

    cups

    Substitute chevron-down

    Spinach, roughly chopped

    bunch

    Substitute chevron-down

    Eggs, whisked

    each

    Substitute chevron-down

    How to Make Veggie Oyakodon

    1. Prep

    Begin by preparing all of your ingredients: Cut each chicken thigh into about six pieces, quarter the mushrooms, cut the scallions, garlic, ginger, snap peas, and asparagus. Roughly chop the spinach and whisk the eggs in a bowl. Preheat your oven to 350°F (175°C).

    2. Sear Chicken

    Heat a skillet over medium heat and add half of the avocado oil. Pat the chicken dry and add it to a pan with a pinch of salt. Sear it one each side for a few minutes until mostly cooked and golden brown. Remove it from the pot and place it one a plate.

    3. Add Aromatics

    Add the mushrooms, scallions, garlic, and ginger, cooking until they are fragrant and the mushrooms have begun to brown. This should take about 3-4 minutes. The browning of the mushrooms is crucial as it deepens the flavors that will infuse into the dish. Once cooked, add the chicken back to the pot.

    4. Add Cooking Liquid

    Pour in the dashi, soy sauce, mirin, and sake. Stir to combine and bring the mixture to a gentle simmer. This step allows the flavors to meld together, creating a rich and aromatic broth.

    5. Braise

    Carefully transfer the pot with a lid to the preheated oven. Allow to braise for about 30 minutes, or until the chicken is tender. This slow cooking method ensures the broth becomes concentrated and full-bodied.

    6. Saute Vegetables

    In a separate pan, preheated over medium heat, add two tablespoons of avocado oil. Once the oil is hot but not smoking, add the asparagus and snap peas and briefly cook with a pinch of salt until about half cooked. Remove them from the pan and set aside to add in later.

    7. Finishing Ingredients

    After removing the skillet from the oven, return it to the stove over medium heat. Add the prepared snap peas, asparagus, and spinach, cooking just until they're tender but still vibrant. Pour in the whisked eggs, stirring once to incorporate. Cover with a lid and let the dish sit for 5 minutes off the heat. The residual heat will gently cook the eggs, creating a custardy texture that clings to the vegetables. Serve on it's own or with cooked short grain rice.


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