oyako donburi

Oyako Don

rice (*1)

250 g Chicken thigh fillets

onion

eggs

Dashi stock soup

mirin

tbsp sugar

tbsp usukuchi soy sauce

Combine seasonings

Combine all seasonings and set aside. It will make about 1 cup of seasoning.

Cut onion

Cut the onion lengthwise and then cut it into wedges.&nbsp;

Cut chicken

Cut the chicken thigh into small pieces so the chicken will be cooked thoroughly in a short time.&nbsp;

heat frying pan

Place a small frying pan over medium heat and pour 1/2 cup of seasoning.

cook chicken and vegetables in the seasonings

Bring the seasoning to simmer, then add half of the cut onion, and 1/2 of the chicken thigh into the seasoning to cook. (If you are cooking 2 serves in 1 frying pan then add all the onion and chicken)

beat the eggs

While the onion and chicken is being cooked, crack the three eggs open into a small mixing bowl and stir the eggs.

add the beaten eggs into the frying pan to cook

After the onion and chicken has cooked for about 5 minutes over medium heat and the seasoning liquid has reduced to about half, pour half of the eggs over the chicken and onion and evenly sprinkle chopped green shallots (optional).&nbsp;

Turn the heat off

Place a lid on and turn the heat off to allow the remaining heat to cook the egg.&nbsp;

Serve

Serve 1 1/2 cup of rice in a Donburi rice bowl and slide the egg and chicken cooked in the frying pan over the rice to serve.&nbsp;

https://content.jwplatform.com/videos/KqJx0Fjj.mp4

Oyako Donburi.mp4

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

chicken stock (or dashi)

soy sauce (or more to taste)

tsp sugar

eggs (lightly beaten)

rice (to serve)

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

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.

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.

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!

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Oyako Don

Oyakodon (Japanese Chicken & Egg Ri...

Top 2 oyako donburi recipes from across the web

The most viewed oyako donburi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oyako Don

Oyakodon (Japanese Chicken & Egg Ri...

The most viewed oyako donburi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine