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.
45 minutes
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.
Boneless, Skinless Chicken Thighs, Cut into bite size pieces
each
tablespoons
Shiitake Mushrooms, stemmed and quartered
each
Scallions, cut into 1-inch pieces
each
Garlic, thinly sliced
cloves
Ginger, peeled and thinly sliced
tablespoons
Dashi
cups
tablespoons
tablespoons
Sake
tablespoons
Snap Peas, ends trimmed and sliced diagonally
cups
Asparagus, trimmed and cut into 1-inch pieces
cups
Spinach, roughly chopped
bunch
Eggs, whisked
each
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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