🍽️
Food/Recipe
Oyakodon
Prep10 minutes
Cook15 minutes
Total25 minutes
🌍 Japanese🍽️ Main Course👥 2 servings
Ingredients
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces 🐔
- 1/2 onion, thinly sliced 🧅
- 4 large eggs 🥚
- 1/2 cup dashi (Japanese soup stock) 🍵
- 2 tablespoons soy sauce 🍶
- 2 tablespoons mirin (sweet rice wine) 🍚
- 1 tablespoon sake (rice wine) 🍶
- 1 teaspoon sugar 🍬
- Cooked rice 🍚, for serving
- Chopped green onions 🌿, for garnish (optional)
Instructions
- In a small bowl, whisk together dashi, soy sauce, mirin, sake, and sugar. This is your sauce 🥣.
- Heat a large skillet or saucepan over medium heat 🔥.
- Add the sliced onion and chicken to the skillet. Cook until the chicken is cooked through and the onion is softened, about 5-7 minutes ⏱️.
- Pour the sauce over the chicken and onion. Bring to a simmer and cook for 1-2 minutes ♨️.
- Lightly beat the eggs in a bowl. Don't over-whisk; you want some white and yolk separation 🥚.
- Pour half of the eggs over the chicken and onion in a circular motion. Let it cook for about 30 seconds, then pour the remaining eggs over the top 🍳.
- Cover the skillet and cook until the eggs are set but still slightly runny, about 1-2 minutes. Watch carefully 👀!
- Spoon the oyakodon over bowls of cooked rice 🍚.
- Garnish with chopped green onions, if desired 🌿. Serve immediately and enjoy 😊!
