Oyakodon (Japanese Chicken & Egg Rice Bowls)

Oyakodon (Japanese Chicken & Egg Rice Bowls)

from thewoksoflife.com
30 min
3 servings

Ingredients

  • ⅔ cup dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 pound boneless skinless chicken thighs ((450g, cut into bite-sized pieces))
  • 1 medium onion ((thinly sliced))
  • 2 large eggs ((beaten))
  • 2 1/2 cups Steamed medium grain rice
  • 1 scallion ((chopped))

Directions

  1. 1

    In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.

  2. 2

    Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.

  3. 3

    Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.

  4. 4

    Serve over freshly steamed rice and garnish with chopped scallions.