Oyakodon recipe

"Parent and child" bowl: chicken and egg simmered together in a sweet soy dashi and slid over rice while the egg still trembles.

45 minuteseasy9 ingredients

Ingredients

• 300 g boneless chicken thighs
• 4 eggs
• 1 onion
• 2 spring onions
• 200 ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp caster sugar
• 300 g short-grain rice

How to make Oyakodon

1. Rinse the 300 g of rice until the water runs almost clear, then cook it with about 360 ml of water, covered, for 15 minutes and let it rest 10 minutes off the heat.
2. Meanwhile cut the 300 g of chicken into bite-size pieces, slice the onion thinly and the 2 spring onions finely.
3. In a small frying pan, bring the 200 ml of dashi, 3 tbsp of soy sauce, 1 tbsp of mirin and 1 tbsp of sugar to a simmer, add the onion and cook until soft, about 3 minutes.
4. Lay the chicken in a single layer and simmer until just cooked through, about 5 minutes, turning once.
5. Beat the 4 eggs loosely, leaving streaks of white and yolk. Pour two thirds over the chicken, cover and cook 30 seconds.
6. Add the rest of the egg, cover again for a few seconds and pull the pan off the heat while the egg is still wobbling.
7. Slide the chicken and egg with some of the sauce over bowls of hot rice and scatter with spring onion.

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