Go Back
Delishar

Oyakodon (Chicken and egg rice bowl)

Simply multiply recipe to cater for more. I like to cook mine individually.
Print Recipe Pin Recipe
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 boneless skinless chicken thigh cut into 1 inch cubes
  • 1/4 cup Dashi
  • 1/2 tbsp sugar
  • 1 tbsp soy sauce
  • 1/2 tbsp Mirin
  • 1/2 tbsp sake
  • 1/2 tsp chopped garlic
  • 1/4 yellow onion thinly sliced
  • 1 egg lightly beaten
  • Dash of white pepper
  • Chinese parsley or wild Japanese parsley
  • Steamed rice

Method
 

  1. Add dashi, sugar, mirin, soy, and sake into a pan and bring to boil.
  2. Add in onion and garlic, then cook for a minute.
  3. Add chicken, cover and lower heat to med.
  4. Cook until chicken is cooked through, flipping halfway.
  5. Pour in egg, lower heat to med low, sprinkle the chinese parsley on top, and cover.
  6. Allow to cook until egg is almost cooked through. (30 sec to 1 minute).
  7. Remove from heat and pour everything over rice.
  8. Serve immediately.

Notes

Adapted from japanesecooking101