Oyakodon (Chicken and Egg Rice Bowl)
Tender chicken and silky soft egg simmered in a golden dashi broth over rice — the name means parent and child.
Ingredients
| 5 oz (140g) | boneless chicken thigh, cut into small pieces | |
| 1 cup (200g) | cooked steamed rice | |
| 1/2 | small onion, thinly sliced | |
| 2 | eggs, lightly beaten (still streaky) | |
| 1/2 cup (120ml) | dashi | |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | mirin |
| 1 teaspoon | 5 ml | sugar |
| — | mitsuba or green onion, to garnish |
Instructions
- Combine dashi, soy sauce, mirin, and sugar in a small skillet. Bring to a simmer.
- Add the onion and cook for 3 minutes until soft.
- Add the chicken and cook for 4–5 minutes until cooked through.
- Reduce heat to medium-low and pour the lightly beaten eggs over the chicken. Cover and cook for 60–90 seconds — the egg should be barely set and still soft on top.
- Slide over a bowl of steamed rice and garnish with mitsuba or green onion.