Oyakodon (Japanese Chicken and Egg Rice)

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    small onion, cut into rings

  • 8

    oz chicken thigh or leg, fat trimmed and cut into bite-sized pieces

  • 3

    large eggs, lightly beaten

  • Scant 3/4 cup water

  • 1

    stalk scallion, cut diagonally

  • Sauce:

  • 1 1/2

    tablespoons Mizkan Bonito Flavored Soup Base

  • 1 1/2

    tablespoons Mizkan Honteri Mirin

  • 1

    teaspoon sugar

  • 1

    teaspoon soy sauce

Directions

Combine all the ingredients in the Sauce in a small bowl. Stir to combine well. Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the Sauce, and cook for 2 minutes, or until the chicken is cooked. Skim off the scum. Pour the eggs slowly in a circular motion, covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are cooked. Add the scallions. To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: