Sausage Oyakodon with Mayonnaise
Sausage Oyakodon with Mayonnaise
Ingredients
- 4 cups cooked white rice, hot
- 8 Japanese-style sausages, or other mild breakfast sausages, sliced 1/4 inch thick
- 6 large eggs, lightly beaten
- 1/2 yellow onion, thinly sliced
- 1 1/2 cups dashi stock
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 teaspoon granulated sugar
- 1/4 cup mayonnaise, Japanese mayonnaise preferred, for serving
- 2 scallions, thinly sliced, for garnish
- shichimi togarashi, as needed, for garnish
Instructions
- 1
In a medium skillet or a specialized oyakodon pan, combine the dashi stock, soy sauce, mirin, and granulated sugar. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 2
Add the sliced yellow onion to the simmering liquid. Cook for 3-4 minutes, or until the onion has softened.
⏱️ 4 min
- 3
Add the sliced sausages to the pan, distributing them evenly. Cook for another 3-5 minutes, allowing the sausages to heat through and absorb some of the broth.
⏱️ 5 min
- 4
Pour about two-thirds of the lightly beaten eggs over the sausage and onion mixture. Cover the pan and cook for 1-2 minutes, or until the eggs are mostly set but still slightly runny in the center.
⏱️ 2 min
- 5
Drizzle the remaining beaten eggs over the top. Cover again and cook for another 30 seconds to 1 minute, until the eggs are cooked to your desired doneness (some prefer them still a bit custardy).
⏱️ 1 min
- 6
To serve, divide the hot cooked white rice among four individual serving bowls. Carefully slide one portion of the sausage and egg mixture from the pan over the rice in each bowl.
⏱️ 2 min
- 7
Garnish each bowl with a generous drizzle of mayonnaise, sliced scallions, and a sprinkle of shichimi togarashi, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage Oyakodon with Mayonnaise
- 4 cups cooked white rice, hot
- 8 Japanese-style sausages, or other mild breakfast sausages, sliced 1/4 inch thick
- 6 large eggs, lightly beaten
- 1/2 yellow onion, thinly sliced
- 1 1/2 cups dashi stock
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 teaspoon granulated sugar
- 1/4 cup mayonnaise, Japanese mayonnaise preferred, for serving
- 2 scallions, thinly sliced, for garnish
- shichimi togarashi, as needed, for garnish
Instructions
- 1
In a medium skillet or a specialized oyakodon pan, combine the dashi stock, soy sauce, mirin, and granulated sugar. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 2
Add the sliced yellow onion to the simmering liquid. Cook for 3-4 minutes, or until the onion has softened.
⏱️ 4 min - 3
Add the sliced sausages to the pan, distributing them evenly. Cook for another 3-5 minutes, allowing the sausages to heat through and absorb some of the broth.
⏱️ 5 min - 4
Pour about two-thirds of the lightly beaten eggs over the sausage and onion mixture. Cover the pan and cook for 1-2 minutes, or until the eggs are mostly set but still slightly runny in the center.
⏱️ 2 min - 5
Drizzle the remaining beaten eggs over the top. Cover again and cook for another 30 seconds to 1 minute, until the eggs are cooked to your desired doneness (some prefer them still a bit custardy).
⏱️ 1 min - 6
To serve, divide the hot cooked white rice among four individual serving bowls. Carefully slide one portion of the sausage and egg mixture from the pan over the rice in each bowl.
⏱️ 2 min - 7
Garnish each bowl with a generous drizzle of mayonnaise, sliced scallions, and a sprinkle of shichimi togarashi, if desired. Serve immediately.
⏱️ 1 min