Budget · Chicken · Fast & Easy · Japanese · Mains · One Dish Meals · Rice · Uncategorized

Oyakadon (Chicken and Egg Rice Bowl)

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I have been wanting to start making Japanese rice bowls for awhile now. It is fast, very easy and a perfect dinner on my long busy days. I want to be able to whip up a hot meal quickly on days that we work late. My first try would be the famous oyakadon aka mother and son bowl! It was silky smooth and very yummy! I am very encouraged and looking forward to making all sorts of rice bowls for Ben now!

Ingredients: (Serves 2)

  1. 3 boneless chicken thigh, cubed
  2. 1/2 large onion, sliced
  3. 3 – 4 tbsp light soy sauce
  4. 2 tbsp mirin
  5. 1 tbsp sugar
  6. 4 tbsp dashi /chicken stock
  7. 4 eggs, lightly beaten
  8. Yolk, as topping (optional)

Method:

  1. In a small wok, pour in soy sauce, mirin, stock and sugar. Mix well and bring to boil.
  2. Add in chicken and onions and simmer until chicken is cooked.
  3. Pour eggs all over evenly.
  4. Very gently, mix lightly so the eggs get cooked evenly.
  5. For a smoother result, turn off heat when eggs are still a little undercooked.
  6. Pour over steamed short grain rice.
  7. Add a yolk as a topping and garnish with spring onions and nori.

 

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2 thoughts on “Oyakadon (Chicken and Egg Rice Bowl)

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