Oyakodon (Chicken and Egg Rice Bowl)

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

Introduce

Chef :

cookpad.japan

Oyakodon (Chicken and Egg Rice Bowl)

This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)

Ingredient

Food ration :

1 serving

Cooking time :

15 mins

1/2

large chicken thigh (boneless), cut into bite-size pieces

eggs

1/4

onion, thinly sliced

1 tbsp

soy sauce

1 tbsp

mirin

1/2 tbsp

sake

1/2 tbsp

sugar

80 ml

water

1/3 tsp

dashi stock granules

Cooking instructions

* Step 1

Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot.

* Step 2

Cook for 2 minutes on medium-high heat.

* Step 3

Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list)

* Step 4

Simmer for another 2-3 minutes on medium-high heat to cook the chicken.

* Step 5

Pour in 2/3 of the beaten egg.

* Step 6

Cover with a lid and cook on medium heat for 2 minutes.

* Step 7

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.