Oyakodon (Japanese Chicken and Egg Rice Bowl)

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Description

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It’s really easy, filling and delicious.

Ingredients

  • 2 cups uncooked jasmine rice
  • 4 cups water
  • 4 skinless, boneless chicken thighs, cut into small pieces
  • 1 onion, cut in half and sliced
  • 2 cups dashi stock, made with dashi powder
  • ΒΌ cup soy sauce
  • 3 tablespoons mirin (Japanese rice wine)
  • 3 tablespoons brown sugar
  • 4 eggs

Instructions

  1. Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown
  2. about 5 minutes. Add onion; cook and stir until onion is translucent
  3. about 5 minutes.
  4. Pour in stock
  5. then whisk in soy sauce
  6. mirin
  7. and brown sugar; stir until sugar dissolves. Bring to a boil
  8. then lower heat and simmer until slightly reduced
  9. about 10 minutes.
  10. Whisk eggs in a bowl until well-beaten
  11. then pour into the hot stock mixture. Cover the skillet
  12. reduce the heat
  13. and steam until egg is cooked
  14. about 5 minutes. Remove from the heat.
  15. Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4

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