Total time · 35 min

Japanese Chicken and Egg Oyakodon

Name: Japanese Chicken and Egg Oyakodon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 450 g Chicken thighs; 1 1/2 cups Short-grain rice; 4 pieces Eggs; 1 piece Onion; 250 ml Dashi stock; 30 ml Soy sauce; 30 ml Mirin; 2 tsp Sugar

Tender chicken and softly set eggs simmer in a lightly sweet broth over steaming rice.

Prep: 15 min
Cook: 20 min
Servings: 4

Indicative estimates

Energy per serving: ~492 kcal per serving partial estimate
Ingredient value: ~$11.87 indicative estimate

Ingredients

450 g Chicken thighs
1 1/2 cups Short-grain rice
4 pieces Eggs
1 piece Onion
250 ml Dashi stock
30 ml Soy sauce
30 ml Mirin
2 tsp Sugar

Directions

8 min
Cook the rice; slice the onion and cut the chicken into even bite-size pieces.
17 min
Simmer dashi, soy, mirin, and sugar with the onion, then poach the chicken until fully cooked. Continue cooking until the internal temperature reaches at least 165 °F (74 °C).
10 min
Drizzle in beaten eggs, cover just until softly set, and spoon over hot rice.