Oyakodon- Chicken and Egg Rice bowl

Name: Oyakodon- Chicken and Egg Rice bowl
Cuisine: Asian, Japanese
Ingredients: Ingredients for 5 servings:; 3 pieces, boneless, skinless chicken thighs; 3 tbsp sake or rice wine; 1 large onion, thinly sliced; 10 eggs; Seasoning sauce; 1.5 cup water; 2 tbsp dashi stock powder; 5 tbsp soy sauce; 5 tbsp mirin; 2 tbsp sugar; 2 stalks green onion, thinly sliced

5 steps

Oyakodun - Japanese chicken and egg rice bowl

Updated at: Tue, 14 May 2024 00:59:03 GMT

Ingredients

5 servings

Ingredients

for 5 servings

3 piecesboneless skinless chicken thighs

3 Tbspsake

1 ½ cupwater

2 Tbspdashi stock powder

5 Tbspsoy sauce

5 Tbspmirin

2 Tbspsugar

2 stalksgreen onion

thinly sliced

Instructions

Step 1

Cut chicken thighs into 1 inch pieces. Marinate with sake or rice wine for 15 minutes. Chop onions and set aside.

Step 2

Make the seasoning sauce - in a bowl/cup, add water, dashi stock powder, soy sauce, mirin and sugar. Mix and set aside.

Step 3

I recommend cooking this in batches, as 1 or 2 servings at a time to get the best results.

Step 4

Cooking for 1 serving: In a small frying pan, add onions and dashi stock, just enough to cover the onions. Let it simmer for a 2-3 minutes. Add chicken and even spread it out. Cook for 3-4 minutes per side or until the chicken is throughly cooked and no longer pink. Drizzle in 2 lightly beaten eggs and cook until egg is set but slightly runny. Add green onions.

Step 5

Serve over a bowl of steamed rice and top with some Japanese Shichimi togarashi (spices) if you have some.

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