With chicken and egg cooked with tender onions in a sweet and savory dashi broth, this Authentic Oyakodon recipe is a timeless Japanese comfort food that reminds me of my mom’s home cooking. In this version I poach the chicken and onions in dashi instead of browning them, which leaves them juicy and tender. Together with a creamy layer of egg, that brings all the components together the whole thing gets served over a hot donburi of steaming hot rice for a one-bowl meal that’s as satisfying as it is delicious! #eggrecipes #japaneserecipes #oyakodon
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CHICKEN AND EGG BOWL (親子丼 - OYAKODONBURI)
Makes 1 bowl
INGREDIENTS
2 large eggs
1/2 cup dashi
2 tablespoons sake
1 tablespoon soy sauce
2 teaspoons sugar
50 grams onion (1/4 small onion, sliced)
125 grams boneless skin-on chicken thighs (cut into bite-size pieces)
1 serving cooked rice
mitsuba (or scallions for garnish)
shichimi togarashi (optional)
INSTRUCTIONS ▶
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