Oyakodon with Chicken and Egg

Oyakodon is a Japanese rice bowl with juicy chicken, onions and gently set egg in a savory soy sauce and dashi sauce. Quick to make and very filling.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Sushi rice
• 300 g Chicken breast fillet
• 1 pc Onion
• 4 pc Eggs
• 2 pc Spring onions
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tsp Sugar
• 1 tsp Dashi powder
• 150 ml Water
• 1 tbsp Cooking oil
• Salt

Method

1. Cook the rice in a pot according to the package instructions, then let it rest covered for 10 minutes.
2. Dissolve the dashi powder in 150 ml hot water. Stir in the soy sauce, mirin and sugar until the sugar has dissolved.
3. Cut the onion into thin half rings, cut the spring onions into fine rings and set aside.
4. Cut the chicken breast fillet into bite-sized pieces and season with a pinch of salt.
5. Heat the oil in a large pan and fry the chicken, turning, for about 4 minutes until golden brown.
6. Add the onion rings to the chicken and fry for 2 minutes until they become translucent.
7. Pour the sauce mixture into the pan and bring to a simmer. Reduce the heat slightly and let it simmer gently for 3 minutes.
8. Beat the eggs lightly, without whisking them too much, and pour about two thirds evenly over the chicken. Let it set covered for 1 minute.
9. Pour the remaining egg over the top, cover and cook for another 30 seconds to 1 minute, until the egg is still slightly creamy.
10. Divide the rice between two bowls, place the chicken with the eggs on top and sprinkle with the spring onion rings.