My Oyakodon Recipe

Description

This is my take on Oyakodon, a japanese chicken and egg rice bowl.

Ingredients

• 100g Chicken Thigh
• 30g Soy Sauce
• 30g Mirin
• 30g Sake
• 100g Dashi Stock
• Half an Onion
• 1 Spring Onion
• Half a Bowl of Rice
• 1 Whole Egg
• Optional: 1 Egg Yolk

Directions

1. Cut half an onion from tip to root into strips. Cut the chicken thigh into bite-sized pieces. Thinly cut the spring onion as garnish for later.

2. Fry the chicken over medium heat until the outside is beginning to brown.

3. Add the soy sauce, mirin, sake and dashi stock into the pan. At this point, also add the cut onion. Cover with a lid and let it simmer for 5 minutes.

4. Lightly mix the egg in a bowl. Add half of the egg into the pan, cover and let it simmer for half a minute.

5. After half a minute, add the rest of the egg and some of the spring onion.
   Let it simmer for an additional minute.

6. Pour everything in the pan over the bowl of rice. Add the rest of the spring onion on top. If raw eggs are safe to eat where you live, you can add an egg yolk on top.