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Oyakodon Japanese Chicken and Egg Rice Bowl

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Ingredients

1 Cup Home made dashi
2 Tsp Soy sauce Plus more to taste
2 Tsp Dry sake
1 Tsp Mirin
1 Tsp Sugar Plus more to taste
1 Large onion Slivered 
350g Boneless, skinless chicken thighs Thinly sliced
3 Thinly sliced spring onions Divided
3 Eggs
2 Cups Cooked white rice
Togarashi
Dashi
2L Water
30g Dried Kombu
30g Packed dried bonito flakes

Oyakodon Japanese Chicken and Egg Rice Bowl

Cuisine:
    • Medium

    Ingredients

    • Dashi

    Directions

    Steps

    1
    Done

    Combine dashi, soy sauce, sake, mirin and sugar in a small saucepan and bring to a simmer over high heat. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes.

    2
    Done

    Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 minutes for chicken thighs.

    3
    Done

    Stir in half of spring onions, then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavour.

    4
    Done

    Reduce heat to a bare simmer. Beat eggs lightly bowl. Pour eggs into pot in a thin, steady stream distribute eggs evenly. Cover and cook until eggs are cooked for 1 minute.

    5
    Done

    Transfer hot rice to individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, Garnish with remaining half of sliced scallions and togarashi. Serve immediately.

    6
    Done

    Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito.

    The Cafe

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    Spring Lamb Fillets & Tomato Salad on Line Hart’s Crackerbread 
    next
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