Oyakodon
A comforting Japanese chicken and egg rice bowl that’s quick to prepare and perfect for busy nights.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 2 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Japanese
- Diet: None
Ingredients
- 2 cups cooked white rice
- 2 boneless, skinless chicken thighs, sliced
- 4 eggs
- 1 cup dashi broth (or chicken broth)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 green onion, chopped (for garnish)
Instructions
- In a skillet, combine the dashi broth, soy sauce, mirin, and sake. Bring to a gentle simmer.
- Add the sliced chicken to the skillet and cook until no longer pink.
- In a bowl, beat the eggs. Pour the eggs over the chicken in the skillet.
- Cover the skillet and cook for about 3-5 minutes, or until the eggs are just set.
- Serve the chicken and egg mixture over the cooked white rice.
- Garnish with chopped green onion and enjoy your homemade Oyakodon!
Notes
Use fresh chicken for the best flavor and texture. Don’t overcook the eggs; they should be soft and slightly runny.