Chicken and egg oyakodon

Prepared 0 of 6 steps

1. 01

   Cook the rice

   Rinse the rice until the water is almost clear and let it drain. Pour in 420 ml of water, bring to a boil, and cook under a lid on low heat for 12-15 minutes. Turn off the heat and let it sit covered for an additional 5 minutes.

2. 02

   Cut the chicken and onion

   Dry the chicken thigh and cut it into pieces about 2 cm. Slice the onion thinly in half-circles, and green onions in circles. Gently beat the eggs with a fork without forming a dense foam.

3. 03

   Cook the aromatic base

   Combine the dashi, soy sauce, mirin and sugar in a wide shallow frying pan. Bring to the boil, add the sliced onion and cook for 4–5 minutes until soft and translucent.

4. 04

   Simmer the chicken

   Arrange the chicken pieces in a single layer and simmer for 7-9 minutes on low heat, turning once. The meat should be fully cooked; check with a thermometer in the thickest piece — 74 °C.

5. 05

   Add the eggs

   Evenly distribute the beaten eggs over the surface, cover, and cook on low heat for 2-3 minutes. In this home version, fully set the egg while keeping it moist from the broth.

6. 06

   Assemble the bowls

   Fluff the hot rice and divide between 4 bowls. Use a wide spatula to slide the chicken, onion and egg on top, then distribute the remaining sauce. Add the sliced spring onions and serve immediately.