Name: Oyakodon (Japanese Chicken and Egg Rice Bowl)
Yield: 2 servings
Ingredients: 1 lb Chicken thigh or breast; 4 large Eggs; 1 medium Onion; 1 cup Dashi stock; 3 tbsp Soy sauce; 2 tbsp Mirin; 1 tsp Sugar; 2 cups Cooked rice; to taste Green onions or mitsuba; 1 tbsp Cooking oil

1

Slice the chicken into bite-sized pieces. Thinly slice the onion.

2

Heat oil in a skillet over medium heat. Add onions and cook until translucent.

3

Add chicken to the skillet and cook until no longer pink.

4

Pour in dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.

5

Beat the eggs lightly in a bowl. Pour eggs evenly over the simmering chicken and onions.

6

Cover and cook until eggs are just set but still slightly runny.

7

Serve the hot chicken and egg mixture over bowls of steamed rice.

8

Garnish with chopped green onions or mitsuba.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

Instructions

Final Thoughts