Chicken and Onsen Egg Teriyaki Don
Updated: Apr 15
I’ve been on a chicken and rice frenzy at home lately. We bought a huge amount of organic chicken from the grocers and we’ve been eating chicken practically everyday. We do try to make a different chicken dish daily as my family and I enjoy variety, but on occasion we do have the same dish 2 or 3 times in a row ~ I like variety but I’m also lazy and tired chasing after my toddler all day.
Chicken and Egg go hand in hand. So with chicken teriyaki it only made sense to add a egg, and who does not love yolk porn in their photos?
The onsen egg is a Japanese soft-cooked egg (aka Hot spring egg), traditionally they were cooked in the water of a onsen hot spring in Japan. This method of slow cooking the egg creates a unique texture where the egg white is milky and softly set, and the yolks are warm but runny. Nowadays people have these handy sous vide machines to hold the precise temperature to make these eggs.
Chicken Teriyaki with a Onsen Egg
200g Uncooked Jasmine Rice 2 Eggs 4 pieces of boneless chicken thighs (skin-on) 1/2 cup broccoli florets, boiled
Teriyaki Sauce: ½ cup sake ½ cup mirin ½ cup soy sauce ¼ cup granulated sugar
green onions, sesame seeds, shichimi togarashi
Add sake, mirin, soy sauce, and sugar to a saucepan and bring to a boil on high heat.
Stir until sugar has dissolved, then lower heat to medium and cook for 10 minutes until the sauce has thickened.
Pour the sauce into a jar and keep the jar open until cooled. The sauce will continue to thicken as it cools.
It can be stored in the refrigerator for up to 2-3 weeks.
1. With your immersion sous vide machine, heat the water to about 145°F/63°C for at least 1 hour. This will give your yolks that are slightly thickened but still runny and barely set whites. You can do this without a sous vide machine but you do require a thermometer left in the water and on low heat, keep the water at a temperature between 60°C to 65°C for an hour, if it gets too hot, add a cube of ice to cool it a bit. Or you can just make the eggs the way you want, soft boil or sunny-side up.
Marinade the chicken thighs in about 1 tablespoon of the teriyaki sauce. Allow to marinade while you prepare the other ingredients.
While the chicken is marinading, prepare the other ingredients.
Make the Rice.
15 minutes before the rice is ready, cook the chicken. I did mine in the air fryer for 8 minutes but you can pan fry over medium-high heat in a non-stick frying pan for about 6 minutes per side or until the thighs are no longer pink.
At the same time, boil the water for the broccoli and prepare the eggs the way you prefer.
After all the ingredients are ready to assemble. Plate the rice, then cut the chicken into strips, and place over the rice. Arrange the egg and the broccoli. Then drizzle with about 1 to 2 tablespoons of the teriyaki sauce (or however much you prefer).
Garnish with green onions, sesame seeds, and shichimi togarashi.
You can definitely cheat and buy your own teriyaki sauce.