Oyakodon (Japanese Chicken and Egg Rice Bowl)
The name of this recipe literally translates into "mother-and-child rice bowl" because it includes chicken and eggs. This is an easy weeknight meal, very comforting, and popular with adults and children. If you like you can add a drizzle of Japanese mayonnaise and Japanese Worcestershire sauce before serving.
Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1⁄2 cup water
- 1⁄4 tsp. dashi powder
- 3 Tbsp. soy sauce
- 3 Tbsp. sake
- 3 Tbsp. mirin
- 1⁄2 medium onion, peeled and thinly sliced
- 2 boneless, skinless chicken thighs (4 oz. each) cut into 1⁄2-inch pieces
- 3 large eggs, lightly beaten
- 2 cups cooked medium-grain rice
- 2 medium scallions, trimmed and thinly sliced
- In a medium saucepan add water, dashi powder, soy sauce, sake, and mirin. Mix well then bring to a boil over medium heat. Add onion and cook until the onion softens slightly, about 1 minute.
- Add chicken pieces to the sauce and cook until chicken is cooked through and reaches an internal temperature of 160°F, about 5 minutes.
- Pour the beaten eggs over the chicken, do not stir, and cook until the egg is soft set, about 1 minute. Turn off heat and carefully slide the egg and chicken mixture over hot rice and garnish with sliced scallions. Serve immediately.