Oyakodon - Chicken and Egg Rice
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
Chicken and egg rice oyakodon is a Japanese cuisine recipe, oyakodon translates as parent and child, the recipe got its name, since the dish includes both chicken and egg. According to Japanese tradition, this dish is cooked in a deep ceramic cup with a lid called donburi.
Recipe Ingredients
Cooking Recipe
For the chicken and egg rice recipe, remove the skin from the chicken thighs, rinse and cut into 2x2 cm cubes. Pour the mirin, dashi broth and soy sauce into the pan, add the powdered sugar, mix and bring to a boil. Cut the onion into thin rings and pour into the pan, put chicken pieces on top and simmer over high heat for 5 minutes.
Sprinkle the finished chicken with finely chopped sprigs of watercress or mitsuba sprouts and pour over the beaten eggs. Cover the pan with a lid and heat for 30 seconds without stirring. Remove the pan from the heat and let stand covered for another 1 minute. The egg needs to be curdled and not hardened.
Separately, boil rice in 300 ml of water. Divide the warm rice into serving bowls, cover with chicken omelet and serve immediately.