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Japanese oyakodon made during a cooking class in singapore

Japanese Chicken and Egg Rice Bowl (Oyakodon)

Name: Japanese Chicken and Egg Rice Bowl (Oyakodon)
Prep time: 15 min
Cook time: 15 min
Ingredients: 250 ml Dashi Stock ((1tsp dash powder dissolved in 250ml water) ); 3 tbsp Sugar; 2 tsp Mirin; 3 tbsp Soy Sauce; 1 qty Yellow Onion (Sliced); 3 pieces Chicken Thigh (Boneless); 4 qty Eggs; 2 stalks Spring Onion; 2 cups Sushi Rice; Dash Togarashi

Recipe by

Trish yee

Oyakodon literally means parent and child rice bowl as the parent here refers to the chicken and egg is the child. It is such a prefect combination and nothing can go wrong with this recipe.

It requires only a few ingredients, a few simple steps and a very straightforward method of cooking! Simmering! You simple throw all the ingredients in and simmer till cooked! Preparing a meal has never been so easy!

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Prep Time 15 mins

Cook Time 15 mins

Course Main Course

Cuisine Japanese

Servings people

Calories 490 kcal

Equipment

Ingredients

250 ml Dashi Stock (1tsp dash powder dissolved in 250ml water)
3 tbsp Sugar
2 tsp Mirin
3 tbsp Soy Sauce
1 qty Yellow Onion Sliced
3 pieces Chicken Thigh Boneless
4 qty Eggs
2 stalks Spring Onion
2 cups Sushi Rice
Dash Togarashi

Instructions

Combine the dashi stock, sugar, mirin and soy into a pan and let it come to a simmer
Cut your chicken thighs into big chunks or strips and set aside
As the stock simmers, add in the chicken and onion and let it simmer until chicken is almost cooked (5 mins)
Beat the eggs in a large bowl and mix well. (You can add some Japanese soy sauce to the eggs for better flavor)
Slowly drizzle the egg into the chicken. Cover and let cook for a 1 minute (soft eggs) to 3 mins (hard eggs)
Plate it up on top of rice and add extra seasoning and sliced spring onions

Nutrition

Calories: 490kcal

Keyword quick and easy

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