Oyako Don - Chicken and Egg Bowl - Japanese #easy

Name: Oyako Don - Chicken and Egg Bowl - Japanese #easy
Yield: 4 servings
Ingredients: 600 g Chicken thigh fillets; 6 Eggs; 1 Onion; 1 sheet Nori(dried seaweed for sushi); 4 tbsp Soy Sauce*; 4 tbsp Mirin*; 2 tbsp Sake*; 2 tbsp Sugar*; 300 ml Dashi broth (water + 1.5 tsp of Dashi powder is fine)*; 600-800 g Cooked rice

13 cooks are planning to make this

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Simple, all time favorite for the family. Sweet and salty flavored chicken with fluffy egg

#japanese #ricebowl #easy #quick #lunchideas

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Ingredients

20 min

4 servings

600 g Chicken thigh fillets
6 Eggs
1 Onion
1 sheet Nori(dried seaweed for sushi)
4 tbsp Soy Sauce*
4 tbsp Mirin*
2 tbsp Sake*
2 tbsp Sugar*
300 ml Dashi broth (water + 1.5 tsp of Dashi powder is fine)*
600-800 g Cooked rice

Cooking Instructions

1

Chop the chicken in to bite size (3cm square). Cut the onion in half, then slice them in 1cm width.
2

Mix all the ingredients marked with * (soy sauce, mirin, sake, sugar and dashi) in a flying pan.
3

Add the sliced onions in the pan and cook in medium heat for 2 minutes.
4

Add the chicken and cook for another 4-5 minutes.
5

Mix all the eggs in a bowl and pour two third of it into the pan.
6

Place the lid and simmer in low heat for 2-3 minutes.
7

Add the rest of the egg and finish up in mid heat for 30- 50 seconds. Do not over cook the eggs.
8

Set the rice in a bowl and scoop the chicken & egg on top. Don't forget the soup too!
Scatter some nori on top.