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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Rice topped with chicken and egg

Oyakodon

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

    For the stock

  • 140 ml dashi
  • 100 ml mirin
  • 4 tbsp

Method

  1. Cut the chicken into bite-size pieces. Holding your knife at an angle, finely chop the spring onion. Using 4 separate containers, break and whisk 3 eggs into each. Place the rice in a donburi (large rice bowl).
  2. Heat the stock in a pan. Once boiled, add the chicken and cook on a medium heat for 3-4 mi

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