oyako donburi

Oyako Don

rice (*1)

250 g Chicken thigh fillets

onion

eggs

Dashi stock soup

mirin

tbsp sugar

tbsp usukuchi soy sauce

Combine seasonings

Combine all seasonings and set aside. It will make about 1 cup of seasoning.

Cut onion

Cut the onion lengthwise and then cut it into wedges.&nbsp;

Cut chicken

Cut the chicken thigh into small pieces so the chicken will be cooked thoroughly in a short time.&nbsp;

heat frying pan

Place a small frying pan over medium heat and pour 1/2 cup of seasoning.

cook chicken and vegetables in the seasonings

Bring the seasoning to simmer, then add half of the cut onion, and 1/2 of the chicken thigh into the seasoning to cook. (If you are cooking 2 serves in 1 frying pan then add all the onion and chicken)

beat the eggs

While the onion and chicken is being cooked, crack the three eggs open into a small mixing bowl and stir the eggs.

add the beaten eggs into the frying pan to cook

After the onion and chicken has cooked for about 5 minutes over medium heat and the seasoning liquid has reduced to about half, pour half of the eggs over the chicken and onion and evenly sprinkle chopped green shallots (optional).&nbsp;

Turn the heat off

Place a lid on and turn the heat off to allow the remaining heat to cook the egg.&nbsp;

Serve

Serve 1 1/2 cup of rice in a Donburi rice bowl and slide the egg and chicken cooked in the frying pan over the rice to serve.&nbsp;

https://content.jwplatform.com/videos/KqJx0Fjj.mp4

Oyako Donburi.mp4

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

chicken stock (or dashi)

soy sauce (or more to taste)

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

Top 2 oyako donburi recipes from across the web

The most viewed oyako donburi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oyako Don

Oyakodon (Japanese Chicken & Egg Ri...

Top 2 oyako donburi recipes from across the web

The most viewed oyako donburi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oyako Don

Oyakodon (Japanese Chicken & Egg Ri...

The most viewed oyako donburi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine