Oyakodon

親子丼 · Oyakodon

Ingredients9

• boneless chicken thigh250 g
• onion1
• eggs3
• dashi stock150 ml
• soy sauce2 tbsp
• mirin2 tbsp
• sugar1 tsp
• cooked Japanese rice400 g
• mitsuba or scallion2 tbsp

Method

1. Slice the onion thinly and cut the chicken into bite-sized pieces.
2. In a small pan, combine dashi, soy sauce, mirin, and sugar and bring to a simmer.
3. Add the onion and cook until softened, then add the chicken and simmer until just cooked through.
4. Beat the eggs lightly and pour them over the chicken and onion in two additions, covering the surface.
5. Cover and cook gently until the egg is softly set but still slightly runny.
6. Divide hot rice between two bowls, slide the chicken-egg mixture on top, and garnish with mitsuba or scallion.