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Name: Oyakodon
Total time: 30 min
Yield: Serves 2
Cuisine: Japan
Ingredients: 250 g boneless chicken thigh; 1 onion; 3 eggs; 150 ml dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar; 400 g cooked Japanese rice; 2 tbsp mitsuba or scallion

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Japan30 minServes 2cocinado antes

Oyakodon

親子丼 · Oyakodon

Ingredientes9

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

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Preparación

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