Chicken and Eggs Bowl (Oyakodon)

Name: Chicken and Eggs Bowl (Oyakodon)
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece chicken thigh; 4 eggs; 1/2 onion; 160 mL Dashi broth (otherwise chicken soup) : (A); 2 tbsp soy sauce : (A); 3 tbsp Sake (otherwise white wine) : (A); 2 tbsp sugar : (A); 400 g freshly cooked rice

Mogco Tokyo @harakiricafe

Tokyo, Japan

"Oyako" means "a parent and a child" in Japanese.
Not to mention, Oya = Chicken, Ko = Eggs.
#donburi #lunch

Mogco Tokyo @harakiricafe

Tokyo, Japan

"Oyako" means "a parent and a child" in Japanese.
Not to mention, Oya = Chicken, Ko = Eggs.
#donburi #lunch

Saved

Ingredients

20 mins

2 servings

1 piecechicken thigh
4eggs
1/2onion
160 mLDashi broth (otherwise chicken soup) : (A)
2 tbspsoy sauce : (A)
3 tbspSake (otherwise white wine) : (A)
2 tbspsugar : (A)
400 gfreshly cooked rice

Saved

Steps

20 mins

1

Thinly cut the onion into wedges. Cut the chicken into bite-size chunks.
2

Put the condiments (A) in a pan. Heat it until it comes to a boil.
3

Add the onion and simmer over medium heat for 2 minutes. Then, add the chicken and simmer over medium heat again for about 3 minutes.
4

Beat eggs lightly. Then add 2/3 of them to the pan. Turn the heat down and simmer for 2 minutes with a lid. Use two pairs of chopsticks, and don't beat too much.
5

Add the rest of beaten eggs and boil at medium heat for 10 seconds.
6

Put them over the freshly cooked rice.