Oyakodon
Chicken and onion simmered in a dashi-soy sauce, finished with beaten egg poured over and left softly set — a 'parent and child' bowl invented at a Tokyo restaurant in 1891, served over rice while the egg is still glossy, not fully scrambled.
Meat
⚠ Contains: Egg, Soy, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 boneless chicken thighs, cut into bite-sized pieces
- 1 onion, thinly sliced
- 1 cup dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 4 eggs, lightly beaten
- 2 servings cooked rice
- Sliced scallions, for garnish
Steps
- Combine the dashi, soy sauce, mirin, and sugar in a small skillet and bring to a simmer.
- Add the sliced onion and simmer for 2-3 minutes until slightly softened.
- Add the chicken pieces and simmer for 5-6 minutes until cooked through.
- Pour the beaten eggs evenly over the chicken and onion, cover, and cook for about 1 minute until the egg is just barely set but still glossy.
- Slide the chicken and egg mixture over a bowl of hot rice.
- Garnish with sliced scallions and serve immediately.