Burkinabé Oyakodon

Ingredients

In this Burkinabé adaptation of Oyakodon, we incorporate traditional Burkinabé spices and flavors to enhance the dish. The addition of ginger, garlic, and a hint of chili adds a subtle heat and depth to the broth, giving it a distinct Burkinabé twist. Additionally, we use locally sourced ingredients commonly found in Burkinabé cuisine to ensure an authentic flavor profile. We alse have the original recipe for Oyakodon, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) grated ginger 1 teaspoon (5g) grated ginger
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 2 boneless, skinless chicken breasts, thinly sliced 2 boneless, skinless chicken breasts, thinly sliced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 4 tablespoons (60ml) soy sauce 4 tablespoons (60ml) soy sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 4 large eggs 4 large eggs
• 4 cups (800g) cooked rice 4 cups (800g) cooked rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, minced garlic, grated ginger, and sliced red chili. Sauté until the onion becomes translucent and fragrant.
2. 2.
   Add the sliced chicken breasts to the skillet and cook until they are no longer pink.
3. 3.
   Pour in the chicken broth, soy sauce, and mirin. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld together.
4. 4.
   Crack the eggs into the skillet, making sure to distribute them evenly. Cover the skillet and let the eggs cook until they are softly set, about 3-4 minutes.
5. 5.
   To serve, divide the cooked rice among four bowls. Gently place the chicken and eggs on top of the rice, and ladle the flavorful broth over the ingredients. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Ensure that the chicken breasts are thinly sliced to ensure quick and even cooking.
• Red chili — Adjust the amount of chili according to your spice preference. Add more for extra heat or omit it for a milder flavor.
• Cooked rice — Use fluffy, cooked rice that has been cooled slightly. This will allow the rice to absorb the flavorful broth without becoming mushy.

Tips & Tricks

• For a heartier version, you can add vegetables such as sliced bell peppers or mushrooms to the skillet along with the chicken.
• If you prefer a thicker broth, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering broth.
• Feel free to garnish the dish with additional Burkinabé spices, such as ground nutmeg or cinnamon, for an extra layer of flavor.

Serving advice

Serve the Burkinabé Oyakodon hot, straight from the skillet, to fully enjoy the comforting warmth and aroma of the dish. It pairs perfectly with a side of fresh salad or steamed vegetables.

Presentation advice

To enhance the presentation of Burkinabé Oyakodon, garnish each bowl with a sprig of fresh cilantro. The vibrant green color will add a pop of freshness to the dish and make it visually appealing.