Oyakodon (Japanese Chicken and Egg Rice)

By á-25087

Ingredients

• Sauce:
• 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
• 1 1/2 tablespoons Mizkan Bonito Flavored Soup Base
• 1 1/2 tablespoons Mizkan Honteri Mirin
• 1 teaspoon sugar
• 1 teaspoon soy sauce

Preparation

Step 1

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.