Oyakodon (Japanese Chicken & Egg Rice Bowl)

Name: Oyakodon (Japanese Chicken & Egg Rice Bowl)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 150 g skinless boneless chicken thighs (cut into small pieces); 1/2 medium onion (sliced); 1/2 cup chicken stock (or dashi); 1 tbsp soy sauce (or more to taste); 1 tbsp mirin; 1 tsp sugar; 2 large eggs (lightly beaten); 1 1/2 cup cooked rice (to serve); green onion, nori and/or togarashi (optional, for garnish )

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 1

Cost: $33.53 /serving

Author : Elle | Cookerru

chicken and egg chicken donburi

Oyakodon (Japanese Chicken & Egg Rice Bowl)

Ingredients

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150 g skinless boneless chicken thighs (cut into small pieces)1/2 medium onion (sliced)1/2 cup chicken stock (or dashi)1 tbsp soy sauce (or more to taste)1 tbsp mirin1 tsp sugar2 large eggs (lightly beaten)1 1/2 cup cooked rice (to serve)green onion, nori and/or togarashi (optional, for garnish)

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Instructions

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Step 1

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Step 2

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

Step 3

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Step 4

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!