Updated: Apr 28
"This Japanese chicken and egg rice bowl is super popular both at restaurants and at home"
Ingredients for Oyakodon
For 4 persons:
- 14 oz -400g rice
- 14 oz- 400g chicken thighs/breasts, Cut into bite-sized pieces
- 2 onion, sliced
- 1¼ cup -300ml dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- pinch of sugar
- 4 eggs
- 2 spring onion
How to make Oyakodon
Boil the rice, using the instructions on the packet.
Put some oil in a large frying pan and fry the chicken until the skin is golden brown all over and crisp.
While the chicken is frying, combine the dashi, soy sauce, sugar and a little salt in a small bowl.
Once the skin is browned drain all the oil from the pan.
Add the sake and stir-fry until all the liquid has evaporated.
Add the dashi mixture and bring to a boil.
Add the onions, then cover everything with the eggs. Cover the pan with a lid and turn down the heat to medium low.
When the egg is cooked to your liking, portion the egg and chicken out onto steamed rice and drizzle with the remaining sauce.