Chicken And Egg Bowl (Japanese Oyakodon 親子丼)
Japanese chicken and egg rice is one of the most famous and easy-to-make Japanese dish. This simple dish demonstrated how chicken can form an incredibly great flavour with egg. I’m sure that you will be amused by this combination once you tasted it!
Ingredients
Main Ingredients
- 200 g Chicken thigh
- 2 pieces Egg
- ½ piece Onion
- 1 cup Japonica rice
- 100 ml Water
- ½ tsp Fish soup stock powder
Seasonings
- 1 tbsp Japanese soy sauce
- 1 tbsp Japanese rice wine
- 1 tbsp Mirin(みりん or味醂)
- 1 tsp Sugar
Instructions
- Prepare all the ingredients. Cook a bowl of rice beforehand.
- Dice the chicken thighs (Or breasts) into 2cm x 2cm pieces. Slice the onion and beat the eggs using chopsticks.
- Heat a pan with 1 tbsp oil and fry the chicken dices until their colour turns into golden brown for 2 mins.
- Add the onion slices to stir fry for a minute.
- Add all the seasonings and water into the pot and cook until all ingredients are cooked thoroughly.
- Add the beaten eggs into the pot and boil until half cooked (Or fully cooked depends on personal preference).
- Then you can lay the dishes on a bowl of rice. Da-dan! The don is now done!
Notes
There is a chance that some eggs carry the bacteria salmonella. If you have any concerns about serving half-cooked eggs, cook the eggs until the eggs are firmed in this case. Or using Japanese eggs (Pasteurized eggs) as an alternative low risk choice of serving half-cooked eggs.