Oyakodon Chicken & Egg Rice Bowl

Name: Oyakodon Chicken & Egg Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4-6
Cuisine: Japanese
Ingredients: 200 ml (7 fl oz) dashi or vegetable stock; 100 ml (3½ fl oz) mirin (rice wine); Steamed Japanese rice, pickled ginger, chopped spring onion and shichimi togarashi (optional), to serve; 700 g (1 lb 9 oz) boneless, skinless chicken thighs, cut into 3 cm (1½ inch) pieces; 2 eggs, lightly beaten; 100 ml (3½ fl oz) Japanese soy sauce; 1½ tablespoons caster (superfine) sugar; 2 large onions, sliced into half moons; 100 ml (3½ fl oz) sake

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
40 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Donburi are the rice bowl dishes of Japan. They are as comforting as a woolly blanket and lightning quick to prepare. Onions and chicken are poached in a soy and mirin liquid with egg mixed in and eaten over rice. Oyako translates to ‘parent and child’, which refers to the chicken and the egg.

Ingredients

100 ml (3½ fl oz) Japanese soy sauce
100 ml (3½

Asia
Japan
Main course

Method

Combine the soy sauce, mirin, sake, stock and sugar in a saucepan over medium heat. Bring to the boil, then simmer for 2-3 minutes. Add the onion and simmer for 10 minutes or until soft. Add the chicken and simmer for another 10 minutes or until cooked through.

Just before serving, pour in the eggs and let them gently poach in the hot liquid. Serve with hot rice, pickled ginger, chopped