Easy Chicken Soboro Oyakodon (Chicken and Egg Rice Bowl)

Name: Easy Chicken Soboro Oyakodon (Chicken and Egg Rice Bowl)
Yield: Serves 2 servings
Ingredients: 3 –3.5 oz ground chicken thigh (80–100g); 2.5 oz onion (about 1/2 small onion, 70g); 2 large eggs; 2/3 cup water (150ml); 2 tablespoons sake (or dry sherry); 1 1/2 tablespoons sugar; 1 tablespoon soy sauce; 1 teaspoon mirin; as needed Vegetable oil,; as needed Mitsuba (Japanese parsley) or cilantro,

HAKU2006 @cook_40178350

This is a simple and budget-friendly oyakodon made with ground chicken. The meat soaks up the flavor and tastes delicious!

Recipe background:
I wanted to eat oyakodon where the meat really absorbs the flavor, so I made this. Now it's my go-to dish for easy meals.

This is a simple and budget-friendly oyakodon made with ground chicken. The meat soaks up the flavor and tastes delicious!

Recipe background:
I wanted to eat oyakodon where the meat really absorbs the flavor, so I made this. Now it's my go-to dish for easy meals.

HAKU2006 @cook_40178350

This is a simple and budget-friendly oyakodon made with ground chicken. The meat soaks up the flavor and tastes delicious!

Recipe background:
I wanted to eat oyakodon where the meat really absorbs the flavor, so I made this. Now it's my go-to dish for easy meals.

This is a simple and budget-friendly oyakodon made with ground chicken. The meat soaks up the flavor and tastes delicious!

Recipe background:
I wanted to eat oyakodon where the meat really absorbs the flavor, so I made this. Now it's my go-to dish for easy meals.

Saved

Ingredients

Serves 2 servings

3–3.5 oz ground chicken thigh (80–100g)
2.5 ozonion (about 1/2 small onion, 70g)
2large eggs
2/3 cupwater (150ml)
2 tablespoonssake (or dry sherry)
1 1/2 tablespoonssugar
1 tablespoonsoy sauce
1 teaspoonmirin
as neededVegetable oil,
as neededMitsuba (Japanese parsley) or cilantro,

Saved

Steps

1

Roughly chop the onion. Crack the eggs into a bowl and lightly beat them with chopsticks or a fork.
2

Over medium heat, cook the ground chicken in a pan. Once it's cooked through, add the onion.
3

When the onion softens, add the water, sake, and sugar. Cover and simmer over medium-low heat for 5 minutes.
4

Add the soy sauce and mirin, then simmer for another 5 minutes. Pour the beaten eggs evenly over the top, then cover again. If the liquid has reduced too much before adding the eggs, add a little more water.
5

Check after about 1 minute. When the eggs are cooked to your liking, sprinkle with chopped mitsuba or cilantro.
6

Spoon the mixture over bowls of rice to serve. Use a ladle to scoop and top the rice.
7

For tips on storing mitsuba, see cookpad.com/recipe/18908848