Oyakodon (Chicken and Egg Rice Bowl).
You can cook Oyakodon (Chicken and Egg Rice Bowl) using 9 ingredients and 8 steps. Here is how you achieve that.
Table of Contents :
Ingredients of Oyakodon (Chicken and Egg Rice Bowl)
- Prepare 1/2 of large chicken thigh (boneless), cut into bite-size pieces.
- Prepare 2 of eggs.
- You need 1/4 of onion, thinly sliced.
- You need 1 tbsp of soy sauce.
- It’s 1 tbsp of mirin.
- It’s 1/2 tbsp of sake.
- You need 1/2 tbsp of sugar.
- Prepare 80 ml of water.
- It’s 1/3 tsp of dashi stock granules.
Oyakodon (Chicken and Egg Rice Bowl) instructions
- Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot..
- Cook for 2 minutes on medium-high heat..
- Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list).
- Simmer for another 2-3 minutes on medium-high heat to cook the chicken..
- Pour in 2/3 of the beaten egg..
- Cover with a lid and cook on medium heat for 2 minutes..
- Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness..
- Serve over rice and enjoy..