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Oyakodon

Oyakodon, Japanese chicken and egg rice bowl, simmered in a sweet soy dashi broth and served over steamed rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 250 g boneless chicken thigh bite-size
  • 1 small onion thinly sliced
  • 120 ml dashi
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp sugar
  • 3 eggs lightly beaten
  • 2 bowls steamed rice
  • Mitsuba or spring onion to garnish

Method
 

  1. Bring the dashi, soy sauce, mirin and sugar to a simmer in a small frying pan.
  2. Add the onion and cook for 3 minutes.
  3. Add the chicken and simmer for 5–6 minutes until cooked through.
  4. Pour two-thirds of the egg over the chicken, cover and cook for 1 minute.
  5. Add the remaining egg and cook for 30 seconds until just set but still soft.
  6. Slide over bowls of hot rice and garnish with mitsuba or spring onion.

Notes

Beat the eggs only lightly so you can still see streaks of white and yolk. This gives oyakodon its texture.