Chicken and egg rice bowl - "Oyakodon"
This is a traditional Japanese one bowl meal. It is easy and quick to make and it is delicious.
Servings: 2 people
Equipment
- A pot or small frying pan with a lid
Ingredients
- 200 gram Chicken ( thigh meat is recommended)
- 150 gram Onion or / and green onion If you use both, total amout is 150 gram
- 100 ml Dashi stock or water
- 1 tablespoon Sugar
- 1 tablespoon Japanese sake or Chinese wine or sherry
- 1 tablespoon Mirin
- 2 tablespoon Japanese soy sauce
- 2 -3 Eggs
- 2 portion Hot rice (about 300g)
- (optional) Finely shredded Nori seaweed
Instructions
- Cut chicken into small bite size. If you use onion, divide the onion vertically into 2 to 3 equal parts, cut it horizontally to a thickness of 5 mm. When using green onions, cut them diagonally to a thickness of 5 mm.
- Put water or dashi stock and seasonings (sugar, sake, mirin, soy sauce) in a pot or small frying pan, and heat it over medium heat.
- When it comes to a boil, add the onion and chicken and spread it evenly. (If you use green onion, add green onion 3-4 minutes later than chicken.) Cook for 7-8 minutes or until the chicken is cooked. Occasionally turning the chicken over.
- In the meantime, break the egg into a bowl and loosen it.
- Pour the beaten egg from the center to the outside. Poke with chopsticks or fork to spread the beaten egg and cover it. When it is half-cooked, turn off the heat and leave it for 30 seconds to 1 minute.
- Spread the rice evenly on the bowl, place chicken and egg mixture over the rice. if you have, put the finely chopped seaweed on top of it.
Notes
Be careful as the eggs will become puffy if they are cooked completely. When you turn off the heat, don't leave it too long.