Chicken and Egg Rice Bowls

Name: Chicken and Egg Rice Bowls
Prep time: 15 min
Total time: 30 min
Yield: Makes: 4 servings
Ingredients: 8 small rehydrated black mushrooms, stemmed and halved (2 ounces/60 g); 4 large eggs, lightly beaten; ¾ pound (350 g) boneless, skinless chicken thighs or breasts, cut into ½-inch-thick (1.25-cm) slices; Water; 1½ cups (360 ml) Dashi or low-sodium chicken stock; Shichimi togarashi (“Seven peppers” Japanese spice mixture, optional); 1 cup green onions cut into 2-inch (5- cm) pieces, plus more for garnish; 2 tablespoons sake or dry sherry; ¼ cup (60 ml) soy sauce; 2 tablespoons granulated sugar; 1½ cups (300 g) uncooked Japanese-Style short-grain rice; 3 cups (340 g) sliced yellow onion (1 large); 2 tablespoons mirin

Oyako Donburi

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

A popular comfort food, this dish is usually made in individual portions. The chicken, mushrooms and egg are cooked separately in a sauce that’s slipped on top of a bowl of rice. The Instant Pot^® version looks a little messier but tastes just as good! Feel free to use beef instead of chicken or winter squash like kabocha for a veggie version.

Ingredients

Main course
Winter

Ingredients

Method