“One of the most popular and common donburi in Japan is oyakodon, or chicken and egg rice. In Japanese, oyakodon literally means parent and child bowl.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 14 small onion, cut into rings
  • 8 ounces chicken thighs, fat trimmed cut into bite-sized pieces
  • 3 large eggs, lightly beaten
  • 34 cup water
  • 1 stalk scallion, cut diagonally
  • hot cooked rice, for serving
  • Sauce
  • 1 12 tablespoons soup, base (Mizkan Bonito Flavored Soup Base)
  • 1 12 tablespoons mirin (Mizkan Honteri Mirin)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce

Directions

  1. Combine all the sauce ingredients in a small bowl. Stir to combine well.
  2. Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the mixed sauce and cook for 2 minutes. Skim off the scum.
  3. Pour the eggs slowly in a circular motion covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes. Add the scallions.
  4. To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.

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