Oyakodon (Chicken & Egg Rice Bowl)
A cozy Japanese rice bowl of chicken and onion simmered in a sweet-savory broth, then set with beaten egg. Made with soy, sugar, egg, and rice — all on hand.
Ingredients
- 2 chicken thighs (sliced)
- 1/2 onion (sliced)
- 3 eggs (beaten)
- 1/2 cupwater or broth
- 3 tbspsoy sauce
- 1 tbspsugar
- 2 green onions
- 2 cupshot cooked rice
Instructions
- 1
In a small skillet, simmer the water, soy sauce, and sugar with the onion until softened.
- 2
Add the chicken and cook through in the broth, about 6 minutes.
06:00 - 3
Pour the beaten egg over everything in a swirl; cover and cook just until barely set — it should stay soft and silky.
- 4
Slide it over a bowl of hot rice, scatter with green onion, and eat immediately.
Notes
'Oyako' means 'parent and child' — chicken and egg. Mirin is traditional but a little extra sugar covers it. The egg should be just-set, not dry. Photo: Adobe Stock (#237111934), licensed.
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