Oyakodon (Japanese Chicken & Egg Rice Bowls)

Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!

Servings: 3

  • ⅔ cup dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
  • 1 medium onion (thinly sliced)
  • 2 large eggs (beaten)
  • 2 1/2 cups Steamed medium grain rice
  • 1 scallion (chopped)

  1. In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.
  2. Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
  3. Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
  4. Serve over freshly steamed rice and garnish with chopped scallions.

For full information kindly visit thewoksoflife.com.

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