Name: Oyakodon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g chicken thigh; 3 large eggs; 1 small onion; 150 ml dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar; 2 bowls steamed rice; 1 stalk green onion

Ingredients

Servings

200g chicken_thigh, sliced
3large egg
1small onion, sliced
150ml dashi
2tbsp soy_sauce
2tbsp mirin
1tsp sugar
2bowls rice
1stalk green_onion

Instructions

1
Combine dashi, soy sauce, mirin, and sugar in a small pan. Bring to a simmer.
2
Add sliced onion and cook for 3 minutes until softened.
3
Add chicken slices and cook for 5 minutes until cooked through.
4
Beat eggs lightly - don't overmix, you want some white and yolk visible.
5
Pour eggs over chicken in a spiral. Cover and cook 30 seconds until eggs are just set but still runny.
6
Slide onto a bowl of hot rice. Garnish with green onion.

Tips

The name means "parent and child bowl" - chicken (parent) and egg (child).
The eggs should be silky and slightly underdone when served - residual heat finishes them.