Easy Oyakodon (Japanese Chicken and Egg Rice Bowl) | No Mirin or Sake
Serves 110 mins prep15 mins cook
If you're looking for a quick and flavorful meal, then you have to give this Oyakodon (Japanese chicken and egg rice bowl) a try! It's an easy and comforting dish with umami flavors that come together within just 25 minutes.
0 servings
What you need
Instructions
0 Cut chicken into bite sized pieces and slice the onions. 2 Crack two eggs in a bowl and very lightly cut through the eggs (not beat it) a few times to create a marble effect-- you don't want the whites and yolk to mix together. Do the same with the last egg in a separate bowl (see notes). 1 In regular sized frying pan, add all the ingredients in the pan except for the chicken and eggs. Heat it up over medium high heat and once simmering, add the diced chicken and let it cook for 10 minutes or until the chicken is cooked-- stirring occassionally. 3 Once the chicken is cooked, taste for seasoning and adjust accordingly. Then pour the first two eggs all over and let it cook/set for 30 seconds before pouring in the rest. Cover with a lid for 30 seconds or until the eggs are cooked to your desired doneness (see notes). 4 Pour the chicken and eggs over hot white rice and garnish with green onions and shichimi togarashi for a bit of heat. Enjoy!View original recipe