Japanese cuisine · Meat & Kebab

Oyakodon

Chicken and egg, gently cooked in a dashi-soy sauce, over steaming rice – Japan's ultimate comfort bowl.

Ingredients · for 2 servings

• 300 g boneless chicken thigh
• 4 eggs
• 1 onion
• 200 ml dashi (or chicken stock)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 300 g rice
• 2 spring onions

Instructions

1. Cook the rice and keep warm.
2. Bring the dashi, soy sauce, mirin and sugar to a boil in a small pan.
3. Cut the onion into strips and the chicken into bite-sized pieces, add to the broth and cook gently for 8 min.
4. Whisk the eggs only roughly – the whites and yolks should stay visible.
5. Pour the eggs in a spiral over the simmering chicken, cover with a lid and let set for 1–2 min – the egg should still look creamy and glossy.
6. Carefully slide the mixture over the hot rice in bowls and serve with spring onions.