Oyakodon
Oyakodon, or chicken and egg rice bowl, is an easy comforting meal you can have on the dinner table in less than 30 minutes.
Servings: 2 serves
Ingredients
- ½ brown onion
- 2 chicken thighs
- 100 mL dashi
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- ½ tablespoon castor sugar
- 4 eggs
To serve
- 2 portions of cooked rice
- 1 spring onion thinly sliced
- Shichimi togarashi
Instructions
- Slice onion lengthwise and chicken into bite-sized chunks.
- In a jug, whisk together dashi, soy sauce, mirin and sugar.
- Place a frypan over medium heat and add sliced onions and the dashi mixture. Bring to a gentle simmer.
- Add chicken on top of onions. Cook for five minutes uncovered, until chicken is cooked through. Flip the chicken throughout if necessary.
- Turn the heat down low and crack in the eggs, swirling them gently and breaking up the yolks. Cook the eggs until they are still very soft and runny. Remove from the heat.
- In a bowl, add rice and spoon over the chicken and egg. Sprinkle with spring onions and shichimi to serve.
Notes
- Pick up dashi powder from your local Asian supermarket. If you are in a pinch, substitute the dashi with a mushroom or vegetable stock.