Japanese Chicken and Egg Rice Bowl (Oyakodon)
Preparation time: 15 minutes
Cook time: 15 minutes (not including rice cooking time)
Total time: 30 minutes
Servings: 2
Ingredients:
- 2 cups cooked rice
- 1 - 2 chicken thighs (~10 oz total)
- 1 Tbs sake or Chinese rice wine or dry sherry (optional)
- 3 - 4 eggs
- ½ onion, peeled (~4 oz)
- ½ cup dashi (Japanese soup stock)
- 2 Tbs soy sauce
- 2 Tbs mirin
- 2 tsp sugar
- 2 green onions for garnish (optional)
Instructions:
- Slice ½ onion lengthwise, about ¼ inch wide and cut green onion ½ inch wide
- Cut chicken thighs into 1 inch wide strips then angle knife diagonally against chicken strips and cut into 1 inch squares.
- Transfer chicken into a bowl and mix with 1 Tbs sake or Chinese rice wine or dry sherry (optional). Let sit for 5 minutes.
- Combine dashi, soy sauce, mirin, and sugar into a separate bowl and mix until the sugar dissolves.
- Crack 3-4 large eggs into another bowl and gently break the yolks with a pair of chopsticks. Lightly beat eggs with egg whites still visible.
- Add onions and dashi mixture to a medium sized pan. Turn heat to medium and bring to a simmer. Then add the chicken on top of the onions. Cook for 5 minutes then flip the chicken and cook for another 5 minutes.
- Add half of the beaten eggs to the middle of the pan. After 2 minutes of cooking, add the rest of the beaten eggs around the edges of the pan and cook for another minute.
- Serve warm over rice and garnish with green onions.
* Adapted from Oyakodon Chicken and Egg Rice Bowl- Just One Cook Book
