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Oyakodon

  • Author: Mai
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1 1x

Description

Quick and easy recipe for Japanese popular ‘chicken and egg’ rice bowl


Scale

Ingredients

  • 2 small onions
  • 23 chicken thigh fillets
  • 2 eggs
  • 150ml (2/3 cup) dashi
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp sugar

Accompaniment:

  • 1 bowl of steamed rice
  • Spring onions, sesame seeds

Instructions

  1. Chop onions and slice chicken into strips
  2. Prepare the broth by adding the soy sauce, mirin and sugar into the dashi and mix
  3. In a pan, pour in the broth and leave it to boil
  4. Add the chicken and cook until done 
  5. Add the onion and cook until they become soft
  6. Beat the eggs and pour into the pan
  7. Cook for about a minute
  8. Add garnishes such as spring onions, sesame seeds, parsley
  9. Serve with some steamed rice
  10. Optional: I added an onsen egg (low temperature soft boiled egg) for some extra eggy goodness

  • Cuisine: Japanese