Chicken and egg rice bowl recipe

Recipes

The Japan Centre
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'Oyakodon' is a donburi style of Japanese dish where a tasty topping is laid over a bowl of freshly boiled rice.

Oyako literally translates to “parent and child”, a cute reference to its perfect combination of chicken and egg!

Cut up your chicken into small bitesize pieces. Japanese people tend to use chicken thigh rather than breast meat for the extra flavour, but both will work fine.
Add some dashi stock to a pan and heat it up before adding a spoonful each of mirin and soy sauce plus a pinch of sugar.Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.
Once the soup has been simmering for a few minutes, add your pieces of chicken and cook them until the chicken has cooked through thoroughly. Once the chicken is done, chop up a whole onion into thin slices and add them to the pan.
Beat your eggs in a bowl (with chopsticks if you are an expert), then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, a slightly runny texture is the preferred way to serve oyakodon.
When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions and possibly a little Japanese mayonnaise before serving, enjoy!

Recipe provided by The Japan Centre.

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