Oyakodon
Tender chicken thigh and sweet onion simmered in a soy, mirin and dashi broth, then set with softly cooked egg and spooned over warm rice.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 800 kcal
Ingredients
Method
Put the water, dashi granules, soy sauce, mirin and sugar in a 10-inch skillet and stir to dissolve. Add the onion and bring to a simmer over medium-high heat. Cut the chicken while it heats.
Simmer the onion until it starts to soften.
Add the chicken in an even layer and simmer over medium heat, turning the pieces once, until cooked through with no pink inside. Meanwhile, lightly beat the eggs in a bowl, leaving some streaks of white.
Heat the rice in the microwave according to the package and divide between two bowls.
Drizzle the eggs evenly over the chicken in a circle, cover with a lid and cook over medium-low heat until the eggs are softly set but still glossy on top.
Slide half of the chicken and egg, with some of the broth, over each bowl of rice. Scatter with scallions and serve.
Tips
- Keep the eggs in loose streaks rather than fully whisked for the classic silky, two-tone look.
- Cook the eggs a minute or two longer until fully set if you're serving anyone who should avoid soft eggs.
- Soy sauce and most dashi granules contain wheat. Use tamari and check your dashi for a gluten-free version.
