Oyakodon Chicken and Egg Rice Bowl
I love ordering this chicken dish at Japanese restaurants. But this rarely happens anymore because I have found it incredibly quick and easy to make at home. It definitely makes it into our regular rotation especially on really busy days. You’ll love how delicious this quick meal is. Just make sure you get your rice started before you begin.
Servings: 2 servings
Ingredients
- 4 boneless chicken thighs cut into 1½ inch pieces
- ½ onion sliced
- ¾ cup dashi ¾ teaspoon dashi powder, ¾ cup hot water
- 3 tablespoons dark soy sauce
- 3 tablespoons mirin
- 1 tablespoon sugar
- 2 green onions sliced and divided
- 2 eggs lightly beaten
For Serving
- 1 large bowl cooked Japanese rice
- furikake
Instructions
- In a medium frying pan, stir in dashi, soy sauce, mirin and sugar. Heat the mixture on medium heat. Add onions and cook for 2 minutes.
- Add chicken and cook for 3-4 minutes. Turn the pieces over and cook for another 3-4 minutes.
- Pour the egg over the mixture and cook for another 30 seconds, sprinkle ⅔ of the green onions on top. Cook until the egg is just set or until your desired doneness. Turn off the heat and let it rest for a minute.
- In a large serving bowl, add rice. Carefully pour mixture over rice. Sprinkle it with the remaining green onions and furikake.