Salt Roads Recipe
Oyakodon
Chicken & Egg Rice Bowl
Japan
Servings
2
Prep
10 mins
Cook
10 mins
Total
20 mins
Ingredients
300 g chicken thigh, cut into bite-sized pieces
1 small onion, thinly sliced
3 eggs, lightly beaten
400 g cooked Japanese short-grain rice
Sauce
120 ml dashi stock
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
To finish
Spring onions or mitsuba (optional)
Steps
Combine the dashi, soy sauce, mirin, and sugar in a shallow pan and bring to a gentle simmer.
Add the onion and cook until softened.
Add the chicken and simmer until just cooked through.
Pour the beaten eggs over the chicken in a thin stream.
Cover briefly and cook until the eggs are softly set but still tender.
Divide the hot rice between bowls.
Spoon the chicken, egg, and sauce over the rice.
Finish with spring onions if using.
Serve immediately while hot. Traditionally eaten as a complete meal without additional side dishes.