Cook and Scale
Oyakodon (Chicken and Egg Rice Bowl)
4 servings · 30 min total
Tender simmered chicken and silky soft-set egg in a savoury dashi broth, spooned over steamed rice for pure comfort food.
Ingredients
- 500 g chicken thigh, boneless, sliced
- 1 onion, thinly sliced
- 3 dl chicken stock
- 1 tsp dashi granules
- 4 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sake
- 1 tbsp white sugar
- 6 egg, lightly beaten
- 400 g white rice, cooked
- 2 spring onion, sliced
- 1 tsp nori sheets, shredded
Contains: Gluten, Egg, Soy, Fish, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the broth — Combine the chicken stock, dashi granules, soy sauce, mirin, sake, and sugar in a wide pan and bring to a simmer.
- 2.
Cook the chicken — Add the onion and simmer for 3 minutes, then add the chicken and cook for 5 minutes until no longer pink.
- 3.
Set the eggs — Pour the beaten eggs evenly over the top, cover, and cook for 90 seconds until just set but still slightly runny in the centre.
- 4.
Assemble the bowls — Divide the rice among bowls and slide the chicken and egg mixture on top with some of the broth.
- 5.
Garnish and serve — Scatter with spring onion and shredded nori before serving.