Oyakodon

Oyakodon is a traditional Japanese rice bowl dish that translates to ‘parent and child rice bowl.’ This delightful meal features a savory-sweet chicken and egg mixture simmered in a flavorful broth and served over a bed of steamed rice. Oyakodon is quick and easy to make, making it a great choice for a tasty weeknight dinner. The combination of tender chicken, fluffy eggs, and the umami-rich sauce creates a balanced harmony of flavors that appeals to the taste buds.

Ingredients

• 4 medium chicken thighs, boneless and skinless, thinly sliced
• 1/2 cup dashi broth
• 4 large eggs
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 2 tsp sugar
• 4 cups cooked Japanese short-grain rice
• 2 stalks green onions, thinly sliced

Instructions

1. In a small bowl, whisk together the dashi broth, soy sauce, mirin, and sugar until the sugar dissolves.
2. Heat a large skillet over medium heat. Add the sliced chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.
3. Pour the sauce mixture over the chicken in the skillet and bring to a simmer, stirring to coat the chicken evenly.
4. In a separate bowl, beat the eggs lightly. Slowly pour the beaten eggs over the chicken and sauce mixture in the skillet, distributing evenly.
5. Cover the skillet and cook for about 2 minutes, or until the eggs are just set but still a bit runny.
6. To serve, portion the cooked rice into individual bowls. Spoon the chicken and egg mixture over the rice, ensuring each serving gets a generous amount of sauce.
7. Garnish with sliced green onions and serve immediately.

Keywords: Weeknight, Comfort Food, Traditional, Easy, Dinner, Japanese

Spice Rack: Soy Sauce, Mirin

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