Oyakodon (Japanese Chicken & Egg Rice Bowls)

Name: Oyakodon (Japanese Chicken & Egg Rice Bowls)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ⅔ cup dashi stock; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 teaspoon sugar; 1 pound boneless skinless chicken thighs ((450g, cut into bite-sized pieces)); 1 medium onion ((thinly sliced)); 2 large eggs ((beaten)); 2 1/2 cups Steamed medium grain rice; 1 scallion ((chopped))

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 3

Cost: $9.14 /serving

Author : Sarah

oyakodon

Ingredients

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⅔ cup dashi stock1 tablespoon soy sauce1 tablespoon mirin1 teaspoon sugar1 pound boneless skinless chicken thighs ((450 grams, cut into bite-sized pieces))1 medium onion ((thinly sliced))2 large eggs ((beaten))2 1/2 cups Steamed medium grain rice1 scallion ((chopped))

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Instructions

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Step 1

In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.

Step 2

Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.

Step 3

Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.

Step 4

Serve over freshly steamed rice and garnish with chopped scallions.

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