Oyakodon (Chicken and Egg Bowl)

Ingredients

• 1 chicken thigh (cut into 1" cubes)
• 1 tsp salt (for marinade)
• 1 tbsp sake (for marinade)
• 1 tsp white pepper (for marinade)
• 0.5 yellow onion (sliced into strips)
• 0.5 tsp dashi powder
• 5 tbsp water
• 1.5 tbsp soy sauce
• 1.5 tbsp mirin
• 1 tsp sugar
• 1 green onion (sliced)
• 2 eggs (lightly beaten)
• steamed rice (for serving)

Steps

1. 1

   Cut the chicken thigh into 1-inch cubes.

2. 2

   In a bowl, combine the chicken cubes with 1 tsp salt, 1 tbsp sake, and 1 tsp white pepper. Marinate for 10 minutes.

3. 3

   While the chicken marinates, dissolve 1/2 tsp dashi powder in 5 tbsp water.

4. 4

   Add 1.5 tbsp soy sauce, 1.5 tbsp mirin, and 1 tsp sugar to the dashi mixture and bring to a simmer in a small pan.

5. 5

   Add the sliced yellow onion strips and the marinated chicken to the simmering liquid.

6. 6

   Cook for 3 minutes, then flip the chicken pieces over.

7. 7

   Add the sliced green onion to the pan.

8. 8

   Lightly beat two eggs and pour them evenly over the chicken and onion mixture.

9. 9

   Cook until the eggs are just set, about 2 minutes.

10. 10

    Slide the mixture over a bowl of hot steamed rice and serve immediately.

Notes

Ensure the eggs are still slightly runny for the most authentic texture. You can use a small Oyakodon pan or a small non-stick skillet for best results.

Nutrition per serving

• main
• Japanese
• chicken
• egg bowl
• easy dinner
• comfort food