Oyakodon (Chicken and Egg Bowl)

Name: Oyakodon (Chicken and Egg Bowl)
Total time: 20 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1/2 lb boneless skinless chicken thighs (cut into 1-inch pieces); 1/2 yellow onion (sliced); 3 large eggs; 2/3 cup dashi; 2 tbsp soy sauce; 2 tbsp mirin; 1/2 tbsp sugar; steamed rice; mitsuba or scallions

Chicken and onions simmered in broth, bound with egg, over rice.

20 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Egg Fish Seafood Soy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

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.

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