Oyakodon (Chicken and Egg Bowl)
Chicken and onions simmered in broth, bound with egg, over rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a small bowl, crack the eggs and beat them very lightly—leave the yolks and whites somewhat distinct for a better visual texture.
- 2
In a small frying pan, mix the dashi, soy sauce, mirin, and sugar. Bring the mixture to a rolling simmer over medium heat.
- 3
Add the sliced onions in an even layer and cook for 2 minutes until they begin to soften.
- 4
Add the chicken pieces in a single layer. Cook for 3-4 minutes, flipping once, until the chicken is completely cooked through.
- 5
Pour half of the beaten egg mixture over the chicken in a circular motion. Once the egg begins to set (about 30 seconds), pour in the remaining egg.
- 6
Cover the pan, turn off the heat, and let it sit for 30-45 seconds so the egg is soft, creamy, and half-cooked. Slide immediately over a bowl of hot steamed rice and garnish with chopped mitsuba.
Plan it in Listahan
Add Oyakodon (Chicken and Egg Bowl) to your week, check it against your household's allergens, and build the shopping list automatically.