Oyakodon

Name: Oyakodon
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: 80 grams Chicken thigh; Onion 1/4 of a whole; 2 Eggs; Dashi 60ml (Japanese soup stock); 1 tablespoon Soy sauce; 1 tablespoon Mirin; 2 teaspoons Sugar; Rice 200-250g cooked

Taro Saeki @cook_24310087

Japan

Oyakodon is chicken and egg over rice.
It’s a very popular lunch menu in Japan.

Recipe video:
https://youtu.be/c5ufXW4yABE

Oyakodon is chicken and egg over rice.
It’s a very popular lunch menu in Japan.

Recipe video:
https://youtu.be/c5ufXW4yABE

Taro Saeki @cook_24310087

Japan

Oyakodon is chicken and egg over rice.
It’s a very popular lunch menu in Japan.

Recipe video:
https://youtu.be/c5ufXW4yABE

Oyakodon is chicken and egg over rice.
It’s a very popular lunch menu in Japan.

Recipe video:
https://youtu.be/c5ufXW4yABE

Saved

Ingredients

20 min

1 serving

80 gramsChicken thigh
Onion 1/4 of a whole
2Eggs
Dashi 60ml (Japanese soup stock)
1 tablespoonSoy sauce
1 tablespoonMirin
2 teaspoonsSugar
Rice 200-250g cooked

Saved

Steps

20 min

1

1. Cut a onion into thin slices
2

2. Cut chicken into bite size pieces.
3

3. In a frying pan, pour in dashi, soy sauce, mirin and sugar.
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4. Slightly before it comes to the boil, add the onions and chicken into the pan and cook it in medium high heat.
5

5. As you cook the onion and chicken, crack two eggs in a bowl and beat it half way. No need to beat it well. You are not looking for air to go into the eggs.
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6. When the chicken is 80% cooked(3-4 minutes), pour the beaten egg into the pan.
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7. Let it cook for another 3-4 minutes, depending how raw you are okay with the eggs. If you don’t like half cooked eggs, you can cook longer with a lid on.
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8. Serve it on a bowl of rice.