Chicken & Egg Bowl (Oyakodon)
Simple step to follows:
Prepared all the ingredients. In a bowl, combine all the seasoning ingredients together. Mix everything together until sugar dissolved. Set aside.
In a pan, heat over medium heat. Add onion and give it a quick stir.
Pour all the seasoning mixture. Add in chicken and spread it evenly. Allow chicken to simmer for 1 minute then flip to the other side.
Lower the heat to medium-low, skim off form if you see any. Cover with lid and allow to cook for 5 minutes or until the chicken is tender.
Slowly drizzle beaten egg over the chicken and onion.
Cover the lid again and cook for 1 minute.
Sprinkle parsley or spring onion, remove the pan from the heat. Slowly pour cooked chicken & egg on top of the cooked rice.
Chicken & Egg Bowl (Oyakodon)
(YIELD: Makes 1 serving)
Ingredients:
- Chicken breast (cut into pieces) – 1 breast
- Onion (sliced thinly) – 1/2 onion
- Egg (lightly beaten) – 1 large egg
- Cooked rice – 1 bowl
- Parsley or spring onion (finely chopped) – 1 tablespoon
Seasoning
- Dashi or chicken broth – 1/2 cup
- Mirin – 2 teaspoons
- Japanese sake or dry sherry – 2 teaspoons *optional
- Light soy sauce – 2 teaspoons
- Brown sugar – 2 teaspoons
Instructions:
1. In a bowl, combine all the seasoning ingredients together. Mix everything together until sugar dissolved. Set aside.
2. In a pan, heat over medium heat. Add onion and give it a quick stir. Pour all the seasoning mixture and add in chicken, spread it evenly. Allow chicken to simmer for 1 minute then flip to the other side.
3. Lower the heat to medium-low, skim off form if you see any. Cover with lid and allow to cook for 5 minutes or until the chicken is tender.
4. Slowly drizzle beaten egg over the chicken and onion. Cover the lid again and cook for 1 minute.
5. Sprinkle parsley or spring onion, remove the pan from the heat.
6. Slowly pour cooked chicken & egg on top of the cooked rice.
7. Serve with miso soup *(optional).
The Good Food 