Oyakodon (Chicken and Egg Rice Bowl)


Oyakodon (親子丼) short for oyako donburi or parent and child rice bowl, is a Japanese rice bowl dish with chicken, egg and onions. The parent and child comes from the fact that it has both chicken and egg in it. If you have some leftover rice this is a really quick dish that will take no more than 10 minutes to make. The broth is nice and sweet and salty and the onions are tender and sweet. You could easily replace some or all of the dashi with chicken stock. You can also add things like peas, green beans, spinach, shiitake mushrooms, grated carrots, etc.

1 serving chicken (cut into bite sized pieces)
1 onion (sliced)
1/2 cup dashi
2 tablespoons soy
1 tablespoon mirin
1 tablespoon sugar
1 egg (lightly beaten)
1 cup rice (Japanese, cooked)
1 green onion (sliced)

1. Simmer the chicken and the onions in the dashi, soy, mirin, and sugar in a small pan until the chicken is cooked and the onions are tender.
2. Pour the eggs over chicken and onions.
3. Turn the heat down, put the lid on and let the egg cook, about 1-2 minutes.
4. Pout the chicken mixture onto the rice in a bowl.
5. Garnish with green onions.

Similar Recipes:
Katsudon (Pork Cutlet Rice Bowl)
Gyudon (Beef Rice Bowl)


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