Oyakodon Japanese Chicken and Egg Rice Bowl

Sure, here is a recipe for Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a comforting Japanese dish of savory chicken, fluffy eggs, and tender onions served over steaming rice. It’s a quick and easy meal perfect for a weeknight dinner.
The name ‘Oyakodon’ translates to ‘parent and child donburi,‘ referring to the chicken and egg combination.
This recipe will guide you through making a delicious and authentic Oyakodon at home.

| Ingredients |
|—|—|
| 1 boneless, skinless chicken breast (thinly sliced) |
| 1 medium onion (thinly sliced) |
| 3 large eggs, beaten |
| 2 cups cooked Japanese rice |
| 1/4 cup dashi (or substitute with 1/4 cup water + 1 tsp hondashi) |
| 1 tbsp soy sauce |
| 1 tbsp mirin |
| 1 tbsp sake (optional) |
| 1 scallion, thinly sliced (for garnish) |
| Neutral oil, for cooking |
| Salt and pepper, to taste |

Cooking Guide:

1. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Season with salt and pepper.
2. Add the onions to the pan and cook until softened, about 3 minutes. Stir in the dashi, soy sauce, mirin, and sake (if using). Bring to a simmer and cook for 1 minute.
3. Slowly push the chicken and onions to one side of the pan. Pour the beaten eggs into the empty space in the pan. Let the eggs cook undisturbed for about 30 seconds, then gently stir them with a fork until they are mostly set but still slightly runny.
4. Spoon the cooked chicken, onions, and egg mixture over the cooked rice in bowls. Garnish with sliced scallions and serve immediately.

Tips:

• For a richer flavor, use chicken thighs instead of chicken breasts.
• If you don’t have dashi, you can substitute it with water and hondashi. However, dashi will provide a more complex and flavorful broth.
• Adjust the amount of soy sauce and mirin to your taste preference.
• Serve Oyakodon with a side of miso soup or pickled vegetables for a complete and satisfying meal.