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Oyakodon Recipe (Chicken and Egg Rice Bowl) |
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Ingredients
rice - 4 cups chicken tights/breasts - 3/4 lb eggs - 4 dashi soup stock - 1 2/3 cups onion - 1 sugar - 3 tbsp soy sauce - 7 tbsp mirin - 4 tbsp
Method
Cook/steam the rice. Cut chicken into small pieces, slice onion. Heat dashi soup stock in a pan, add soy sauce, sugar, and mirin to the soup. Put the chicken and onion in the pan and simmer for a few minutes. Beat egg in a bowl, bring the soup to boil, pour the eggs over the chicken and onion. Turn to low heat and cover with lid for 1 minutes, then turn off heat. Put the steamed rice in a deep bowl, arrange the chicken and egg on top of the rice. Serve 4.
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