Ground Chicken Oyakodon (Japanese Chicken and Egg Rice Bowl)

Step 1

Finely dice the onion. Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp). Roughly chop some mitsuba (or green onions).

Step 2

Finely mince the chicken. (Optionally, you can freeze the chicken for 10 to 20 minutes for easier slicing.)

Step 3

In a small container, add 1 cup (240ml) of water, along with the chicken bouillon powder, soy sauce, mirin, sugar, and hondashi. Mix well. (If you don't have hondashi, you can add more chicken bouillon powder in this recipe.)

Step 4

In a pot, add 1 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, garlic, and ginger. Saute for 2 to 3 minutes or until lightly browned.

Step 5

Add in the ground chicken. Cook, stirring occasionally, for 6 minutes or until most of the liquid has evaporated. Pour in the sauce. Give it a good stir. Bring it to a boil.

Step 6

Once it comes to a boil, reduce the heat to medium-low. Cover and simmer for 10 minutes. Set it aside.

Step 7

For 1 portion, crack two eggs into a small container. Give a few stirs like you’re too lazy.

Step 8

Ladle some meat sauce (1/2 cup) into a small pan. Bring it to a boil over medium heat.

Step 9

Once it starts to boil, add in the beaten eggs. Top with some mitsuba. Cover and cook for 1 to 2 minutes or until the eggs reach your desired doneness. (I recommend not overcooking the eggs because those soft and runny eggs are the beauty of this dish.)

Step 10

Remove it from the heat and slide it over the rice. Repeat with the remaining ingredients. Enjoy!