🍚 Oyakodon (Chicken & Egg Rice Bowl)

2 servings · prep 10 min · cook 15 min

Ingredients

• 300 g chicken thighs
• 1 onion
• 4 eggs
• 150 ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• Japanese rice
• Spring onion

Method

1. Slice the onion and simmer it in the stock with soy sauce, mirin and sugar.
2. Add the chicken pieces and cook 8 min.
3. Beat the eggs very loosely (leave streaks of white).
4. Pour them over the chicken in a spiral and cover 1 min (just set, still soft).
5. Slide onto a bowl of hot rice and scatter with spring onion.

Adapted from Simple Cookery (YouTube)

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