Dish name: Oyakodonburi (Oyako means parent and child because this dish uses chicken breast or thigh and an egg! It’s kind of like beef bowls from Yoshinoya)
Cooking Time: 40 minutes
Servings: one medium-sized bowl
Ingredients:
- 1 chicken breast or thigh
- 1/2 onion, sliced
- 3 tablespoons soy sauce
- 4 tablespoons mirin (Japanese rice wine)
- 3 tablespoons sugar
- 4 tablespoons dashi
- 2 eggs
- 1/2 cup of water
- 1 cup of steamed rice
- 1 green onion, chopped
Directions:
Start by cutting the chicken into bite-sized pieces, slicing the onions into strips and chopping the green onion to pieces about a centimeter in width. Beat the two eggs in a small bowl to prep as well. Heat your pan and add some cooking oil. Stir-fry the chicken until slightly browned and the onions until slightly grilled but not fully caramelized. Add the water, soy sauce, mirin, sugar and dashi to the pan, mix and bring to a boil. Cover the pan and simmer on medium heat for about 10 minutes until most of the water is gone. Slowly drizzle the beaten eggs evenly over the mixture to cover all the chicken and onion pieces. Once the egg is almost cooked, pour the mixture on top of a bowl of steamed rice and add green onions for garnish.
Recipe Courtesy of Nikkei Student Union
