Description
A comforting Japanese dish that combines tender chicken, fluffy eggs, and savory sauce served over rice.
Ingredients
- 2 servings Rice
- 4 Eggs
- 4 Chicken thighs (skinless and boneless)
- 2 Scallions (white and greens separated)
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 3 tbsp Mirin
- 4 tbsp Light Soy sauce
- 2 g Dashi Powder (Japanese stock powder)
- 2 tbsp Brown Sugar
Instructions
- Boil water and cook rice according to packaging instructions. Set aside.
- Debone and remove the skin from the chicken thighs. Cut the meat into small cubes.
- Dice the onions into chunks and finely chop the scallions and garlic. Separate the white parts from the green parts of your scallions.
- Mix together the chicken cubes, dashi powder, soy sauce, 1 cup of water, mirin, and brown sugar in a bowl.
- Cook scallion whites, garlic, and onions on medium heat with vegetable oil until soft.
- Add the chicken mixture from the bowl to the pan. Let it cook on medium heat for 8-9 minutes.
- Whisk the eggs in a bowl until they reach 85% consistency.
- Pour the beaten eggs over the chicken and sauce mixture. Cook for another 4 minutes, allowing the eggs to set but remain slightly runny.
- Sprinkle chopped scallion greens over the dish.
- Serve the Oyakodon over a bowl of steamed rice.
Notes
Marinate the chicken in soy sauce and mirin for about 30 minutes for enhanced flavor.
