Japanese · 25 min · serves 2
Oyakodon
Kept by The Bhook kitchen
Ingredients
- 300 g chicken thigh
- 1 onion
- 4 eggs
- 200 ml dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 2 bowls rice
- spring onions
Method
- Simmer the sliced onion in dashi, soy, mirin and sugar for 3 minutes.
- Add the bite-sized chicken and cook through, about 6 minutes.
- Pour beaten egg over in two goes, cover, and cook until just set but still glossy.
- Slide onto hot rice and scatter with spring onion.
Take it off while the egg still wobbles.
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