Japanese•quick
Oyakodon (Japanese Chicken & Egg Rice Bowls)
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅔ cup dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 pound boneless skinless chicken thighs ((450g, cut into bite-sized pieces))
- 1 medium onion ((thinly sliced))
- 2 large eggs ((beaten))
- 2 1/2 cups Steamed medium grain rice
- 1 scallion ((chopped))
Instructions
- 1
In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.
- 2
Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
- 3
Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
- 4
Serve over freshly steamed rice and garnish with chopped scallions.