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easymainmeatCC0 1.0 Universal
Japanese Oyakodon (Simmered Chicken and Egg Rice Bowl in Dashi Broth)
The comforting Japanese home-style donburi: tender chicken thigh pieces simmered with sweet sliced onions in a fragrant dashi soy broth, topped with softly scrambled eggs and slid over steamed rice.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
2servings
- Boneless chicken thighs, cut into bite-sized pieces250 g
- Large eggs, lightly beaten3 piece
- Yellow onion, thinly sliced1 piece
- Dashi broth or vegetable stock120 ml
- Soy sauce2 tbsp
- Brown sugar or mirin1 tbsp
- Scallions, chopped2 stalk
Preparation Steps
1
In a small skillet, combine dashi, soy sauce, sugar, and sliced onions. Simmer over medium heat for 3 minutes until onions soften.
3 min timer
2
Distribute chicken pieces evenly in skillet, cover with lid, and simmer over low heat for 5-6 minutes until cooked through.
6 min timer
3
Pour two-thirds of beaten egg over chicken. Cover and cook for 1 minute. Add remaining egg and scallions, remove from heat, and cover for 30 seconds.
2 min timer
4
Slide the warm, softly set egg and chicken mixture gently over a bowl of hot steamed rice and serve immediately.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
