Chicken and Egg on Rice

Name: How to cook Chicken and Egg on Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Rie

Chicken and Egg on Rice

This is, what we call, "Oyakodon". This is a donburi (Japanese rice bowl dish) in which cooked chicken, sliced onions and an egg in the broth sauce are put on rice. We love eating just freshly cooked rice with this.

Ingredient

Food ration :

1 serving

Cooking time :

10 mins

100 g

chicken thighs (or breast) (cut into bite sized pieces)

1/2

onion (peel and cut into bite sized pieces)

eggs (beaten)

*2 Tbsp

mirin

*1 Tbsp

soy sauce

*1 Tbsp

sake

*1/2 Tbsp

sugar

*3 Tbsp

dashi (water ＋ dashi powder is also OK) or water

Cooking instructions

* Step 1

Combine the sauce ingredients (*) in a pan and add onion and bring to a simmer over medium heat for 1-2 mins.

* Step 2

Put in chicken and simmer until the chicken is just cooked through (for 2 ~ 3 mins).

* Step 3

Pour in the 2/3 beaten egg and cook with a lid over medium heat for 1 and a half mins. Pour in the rest of the beaten egg and cook with a lid over high heat for 10 seconds and turn off the heat. (adjust the hardness of the egg with the remaining heat)

* Step 4

Arrange the rice in a bowl and place the "chicken and egg mixture" over top. Garnish with chopped scallions and crushed red pepper (or shichimi spice powder).

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