Petitchef

Oyakodon: japanese chicken and egg rice bowl

Main Dish
2 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 2
100 g chicken, cut into bite sized pieces

medium, white onion, sliced

2 eggs, lightly beaten and divided

2/3 cup dashi soup

1 1/2 tablespoon soysauce

1 1/2 tablespoon sake

1 tablespoon sugar

1 tablespoon mirin

Japanese Parsely

Preparation

  • In a bowl, mix dashi, soysauce, sake, sugar and mirin.
  • Heat pan and add the mixture, bring to a boil.
  • Add onions, cover until turns transparent.
  • Add chicken, cover until tender.
  • Add half of the egg, lightly stir, cover for a couple of seconds.
  • Add the rest of the egg, lightly stir, sprinkle with japanese parsely/spring onions, cover again until egg is cooked .
  • Pour into a bowl with rice. Serve.





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