Japanese Oyakodon (Chicken and Egg Bowl)
One of the easiest, quickest and most delicious Japanese Donburi (rice bowl) recipe
Ingredients
- 1 small onion
- 2 pieces chicken thighs
- 1 stalk green onion
- 5 eggs
- 1 cup water
- 1/2 tsp bonito powder (dashi)
- 2 TBS soy sauce
- 2 TBS mirin
- 1/2 TBS white sugar
Instructions
- Slice up onions thinly and chop green onions.
- Deskin chicken thighs and cut the meat into bite size pieces.
- Boil water in a pot on medium heat.
- Once water is boiled, add bonito powder, soy sauce, mirin, and sugar.
- Add onion slices and chicken into the pot and cook them for 7 minutes or till they're nice and tender.
- While the sauce is cooking in the pot, beat eggs in a bowl.
- When the onion and chicken mixture is cooked, reduce the heat to LOW.
- Gently pour in eggs into the pot evenly.
- Close the lid and let it shimmer for about 2 minutes or until the eggs are cooked to your liking.
- Transfer some of the chicken and egg mixture on top of hot, steamy, cooked rice in a bowl and sprinkle on some green onions.
- Enjoy while nice and warm!
Notes
Chicken breasts can be used in place of chicken thighs, but I found that chicken thighs are best used for Oyakodon. But if you only have chicken breasts in your fridge and need a quick dinner, go for it!