Name: 12-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 chicken thighs (cut to thin, bite-sized pieces); 4 large eggs; 1 small onion (thinly sliced); 2 ⅓ tablespoons tsuyu base ((concentrated seasoned dashi)); ¾ cup water (See Note 1); 2 servings steamed rice; 1 stalk green onion (or mitsuba (Japanese parsley); chopped); sesame seeds, togarashi ((optional))

1

Onions and chicken simmering in a seasoned dashi broth.

Make the sauce: Mix the tsuyu base with water and set it aside.

2

Beaten egg drizzled over simmered chicken and onions in a dashi broth.

Simmer onions and chicken: Heat a pan over medium heat and add the thinly sliced onions and chicken thighs. Pour in the oyakodon sauce and let it simmer together until the chicken is fully cooked and the onions have softened, about 5 minutes.

3

Sliced green onions added to oyakodon and served over a bowl of rice.

Add the eggs: Lightly beat the eggs in a container with a spout for easy pouring. Drizzle the eggs onto the chicken and onions and then top with chopped green onions. Cover the pan and let the eggs cook to your preferred level of doneness, 1 to 3 minutes.

4

Add to rice bowls: Portion the steamed rice into large bowls. Top each rice bowl with the chicken and egg mixture and any remaining sauce. Garnish with sesame seeds and togarashi if using. Serve and enjoy!

12-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

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Instructions

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