chicken and eggs

Quick and easy oyakodon or Japanese chicken and egg rice bowl features juicy tender pieces of chicken, and caramelized onions simmering in an umami-rich broth mixed with a soft egg scramble and served over a warm bed of steamed rice.

15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

chicken

sake

salt

white pepper

dashi Japanese soup stock

soy sauce

mirin

sugar

eggs

yellow onion (thinly sliced)

white rice

Green onion

Sesame seeds

Togarashi

Marinate the chicken. Combine the chicken, sake, salt and white pepper in a bowl and set aside to marinate for 10 minutes.

Make the broth mixture. In a small mixing bowl, add the dashi, soy sauce, mirin and sugar. Mix until the sugar has dissolved. Set aside.

Gently mix the eggs. Crack the eggs into a bowl and gently lift the egg yolks with a pair of chopsticks a few times. You want the egg whites to not be completely mixed into the egg yolks to resemble a marbled pattern.

Cook the onion and dashi stock. In a medium frying pan over medium heat, add the onions and dashi mixture and simmer until fragrant about 1-2 minutes.

Add chicken. Then add the chicken and cook for 5 minutes flipping halfway until the chicken is no longer pink.

Add eggs. Then pour in the eggs and gently scramble the eggs with a rubber spatula until just set and the tops are a little runny.

Serve. Serve over a bowl of white rice, garnish with green onion, sesame seeds, togarashi and enjoy!

Easy recipe to make only thing thats annoying is all the popup advertisings that block you reading the recipe

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