Chicken and egg rice bowl recipe
by The Japan Centre | 1 comment | Print recipeTweet
'Oyakodon' is a donburi style of Japanese dish where a tasty topping is laid over a bowl of freshly boiled rice.
Oyako literally translates to “parent and child”, a cute reference to its perfect combination of chicken and egg!
At a glance
- Cuisine Japanese
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 10 mins
- Serves 1 person
- 200 g (7.1oz) chicken
- 2 eggs
- 300 ml (10.6fl oz) dashi stock
- 1 tsp soy sauce
- 1.5 tsp mirin
- 2 tsp sugar
- 0.5 onion
- 3 spring onion
- 240 g (8.5oz) rice
- Cut up your chicken into small bitesize pieces. Japanese people tend to use chicken thigh rather than breast meat for the extra flavour, but both will work fine.
- Add some dashi stock to a pan and heat it up before adding a spoonful each of mirin and soy sauce plus a pinch of sugar.Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.
- Once the soup has been simmering for a few minutes, add your pieces of chicken and cook them until the chicken has cooked through thoroughly. Once the chicken is done, chop up a whole onion into thin slices and add them to the pan.
- Beat your eggs in a bowl (with chopsticks if you are an expert), then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, a slightly runny texture is the preferred way to serve oyakodon.
- When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions and possibly a little Japanese mayonnaise before serving, enjoy!
Recipe provided by The Japan Centre.
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