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–+ servings
Oyakodon Chicken and Egg Rice Bowl

Oyakodon

Cooking Japanese
Oyakodon brings together tender chicken thighs and freshly cracked eggs simmered in an umami-rich dashi-based sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 2 people

Ingredients
  

  • 30 g Green Onion
  • 80 g Onion
  • 200 g Skinless Chicken Thighs boneless
  • ¾ cup Dashi
  • 1 tbs Sugar
  • 2 tbs Sake
  • 2 tbs Soy Sauce
  • 2 tbs Mirin
  • 4 Eggs

Instructions
 

  • Dice green onion
  • Cut onion into thin slices
  • Cut chicken into bite size pieces
  • Add onion slices to medium size pan
  • Add dashi
  • Turn on heat to medium - high
  • Cook for two minutes until onion becomes translucent
  • Add chicken
  • Cook for two minutes flipping chicken
  • Add sugar, sake, soy sauce, and mirin
  • Cook on medium for three minutes
  • Whisk eggs
  • Add green onion to chicken and onion
  • Add ⅔ of eggs
  • Turn heat to medium low and cover for 30 seconds
  • Remove lid when eggs start to harden
  • Add remaining ⅓ of eggs
  • Cover for 10 seconds
  • Remove lid
  • Put 100g of rice in bowl
  • Pour half of chicken egg mixture over rice
  • Serve warm
    Oyakodon Chicken and Egg Rice Bowl
Keyword chicken, donbori, Egg, oyakodon
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