Oyako-don - Chicken and Egg Rice Bowl


Oyako-don - Chicken and Egg Rice Bowl

Ingredients (Serves 2)

250g chicken thigh
1/2 onion
1 green onion
4 eggs, beaten
2 bowls of cooked rice
300 ml dashi
2 tbsp sugar
2 tbsp mirin
4 tbsp soy sauce


1. Cut the chicken into bite-sized pieces and place aside

2. In a pot, combine the dashi with the sugar, mirin, soy sauce, and  soy sauce, and heat.

3. Cut the onion into slices 2 mm thick. Cut the green onion diagonally into pieces.

4. When the dashi mixture comes to a boil, add the chicken and onion and simmer.

5. Simmer for 3-4 min, occasionally skimming off any foam, then transfer to a bowl and let cool for 20 min.

6. Transfer the soup, chicken, and onion to a pot, and heat. When it comes to a boil, pour 2/3 of the beaten egg over top.

7. Stir briefly and top with the green onion. Cover with a lid and let sit for 30 sec, then remove the lid and pour the remaining egg over top.

8. When the second batch of egg is about 70-80% cooked, transfer the mixture to on top of bowls of rice, and serve.

Eddie Stewart