Oyakodon
Japanese rice bowl with chicken and egg simmered in a sweet-savory sauce.
Ingredients
- Cooked rice400 g
- Boneless chicken thigh250 g
- Eggs3 pcs
- Onion1 pcs
- Soy sauce3 tbsp
- Mirin2 tbsp
- Sugar1 tsp
- Dashi or water150 ml
- Spring onion15 g
Instructions
Cut the chicken into small pieces and slice the onion thinly.
In a skillet, combine dashi, soy sauce, mirin, and sugar and bring to a simmer.
Add the onion and chicken and cook for 6–8 minutes until done.
Lightly beat the eggs without making them completely uniform.
Pour the eggs over the chicken, cover, and cook for 1–2 minutes so they remain soft.
Slide the mixture over hot rice, sprinkle with spring onion, and serve.
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