Oyakodon (Chicken and Egg Rice Bowl)
Indulge in the delightful flavor of Oyakodon, which is hugely popular in Japan. It is filled with authentic Japanese flavors, featuring tender chicken and fluffy eggs.
Ingredients
- 11.3 oz. (320g) cooked Japanese white rice
- 3.5 oz. (100g) boneless chicken thighs
- 3.5 oz. (100g) onion
- 4 eggs
Seasonings:
- ¼ cup (60ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 4 Tbsp mirin
- 1 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Cut the chicken thighs into 0.5 inch (1.3cm) cubes. Slice the onion into 0.25 inch (0.7cm) pieces. Crack the egg into a bowl and beat it.
- Add the seasonings (dashi, mirin, sugar, and soy sauce) to a pot and bring it to a boil. Once it comes to a boil, add the chicken thighs and onions, and let the mixture simmer over medium heat until the chicken changes color.
- Pour ¾ of the beaten eggs into the mixture and continue heating for 1 minute.
- Add the remaining ¼ of the beaten eggs and cook for an additional 30 seconds. Then, turn off the heat, cover the pan, and let it steam for 1 minute.
- Serve the rice into each bowl and pour the mixture from the pot over each bowl.
Notes
- You can store it in the refrigerator for up to 2 days.
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