Savory Oyakodon Bowl of Delight
Oyakodon is a comforting Japanese rice bowl topped with tender chicken and eggs, cooked in a savory sauce. This quick dish is perfect for a satisfying meal.
Ingredients
- 2 cups freshly cooked short-grain rice
- 2 large eggs
- 1 cup boneless skinless chicken thighs, cut into bite-sized pieces
- 1 small onion thinly sliced
- ½ cup dashi stock or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin sweet rice wine
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 green onion finely sliced (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the short-grain rice according to your preferred method and keep it warm.
- Heat vegetable oil in a skillet over medium heat, add sliced onions, and sauté for 2 minutes.
- Add chicken pieces, season with salt and pepper, and cook for 3-4 minutes until golden brown.
- Pour in dashi stock, soy sauce, mirin, and sugar; stir and let simmer for 2 minutes.
- Lightly whisk the eggs in a separate bowl and pour over the chicken and onion mixture.
- Cover and cook for 2-3 minutes until the eggs are set but still slightly runny.
- Spoon the chicken and egg mixture over the warm rice in bowls.
- Garnish with finely sliced green onions and serve immediately.
Notes
Serve immediately for the best flavor and texture.