Oyakodon (Japanese Chicken and Egg Rice)
By á-25087
Rate this recipe
4.9/5
(10 Votes)
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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
Details
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.
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