Oyakodon (donburi with chicken and egg)
- 1 piece. boneless chicken thighs or chicken breasts
- Short-grain round rice - sushi or porridge (3 dl)
- Dashi (1 dl)
- Soy sauce (3 tbsp.)
- Mirin (2 tbsp.)
- Sugar (2 tbsp.)
- Salt (to taste)
- Onions (1)
- Eggs (2 pcs.)
- Spring onion, parsley or mitsuba for topping
Course of action
Note: Typically you make one portion at a time in a small pan that fits the diameter of the bowl. In this way, you can feed the chicken/egg mixture directly on top of the steamed rice. In that case, use only half of the ingredients from point 3 of the recipe and then repeat with the other half.
However, you can easily make the entire portion in one round in a larger pan and then divide half into separate bowls.
- Cook the rice according to instructions.
- Cut the chicken into smaller pieces and slice the onion.
- Mix the dashi, mirin, soy, sugar and salt in a small frying pan.
- Put the chicken and the onion in the pan and put the lid on.
- Bring the contents to a boil and keep the lid on until cooked through.
- Beat the eggs and pour it over the chicken.
- Turn off the heat and put the lid back on.
- Once the egg is cooked, the dish is complete. The egg should still be soft and slightly runny.
- Put the rice in the bottom of the bowl and top with the entire contents of the pan.
Tip: Can be served with chopped spring onion or mitsuba, which is Japan's answer to parsley - can be found in specialist shops.