oyakodon

Chicken and egg simmered together over rice.

Ingredients

• 500 g Chicken thighs
• 5 Eggs
• 1 Onion
• 1 cup Dashi stock
• 3 tbsp Soy sauce
• 3 tbsp Mirin
• 1 tbsp Sugar
• 4 cups Cooked rice
• 3 Spring onions
• ¼ cup Mitsuba

Method

1. Make the broth — Simmer the dashi, soy, mirin and sugar with the sliced onion for 5 minutes.
2. Add the chicken — Add the bite-sized chicken and cook 6 minutes until just done.
3. Add egg in two stages — Pour in two-thirds of the beaten egg and cook 30 seconds, then add the rest and cover.
4. Cook briefly — Turn off the heat after 30 seconds — the second addition should stay barely set and glossy.
5. Oyakodon is ready — Slide onto hot rice and finish with mitsuba and spring onion.

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• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
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