Oyakodon
A Japanese bowl of rice, chicken and eggs cooked in a dashi broth.
Active time30 min
Cooking25 min
Total40 min
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Ingredients
- 200 g onions
- 6 eggs
- 300 ml reconstituted fish dashi
- 500 g boneless chicken thigh
- 40 ml mirin
- 300 g japanese rice
- 40 ml soy sauce
- 15 g sugar
Preparation
Rinse and cook the rice according to the packet instructions. For Japanese rice, allow 15 to 20 minutes as a guide.
300 g japanese rice- saucepan
- colander
Peel and thinly slice the onion, and cut the chicken into small pieces. Bring the dashi, soy sauce, mirin and sugar to a simmer. Add the onion and chicken, and simmer for 10 to 12 minutes until the chicken has maintained a core temperature of at least 75 degrees Celsius for 30 seconds.
200 g onions300 ml reconstituted fish dashi500 g boneless chicken thigh40 ml mirin40 ml soy sauce15 g sugar- sauté pan
- knife
- thermometer
Lightly beat the eggs, pour over the chicken and cover for 3 to 5 minutes until set. Serve over the rice.
6 eggs- mixing bowl
- sauté pan
- fork
- lid
Allergens
- Eggs
- Fish
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration