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One of the most popular and common donburi in Japan is oyakodon, or chicken and egg rice. In Japanese, oyakodon literally means parent and child bowl.
- 0 small onion, cut into rings
- 226.79 g chicken thighs, fat trimmed cut into bite-sized pieces
- 3 large eggs, lightly beaten
- 177.44 ml water
- 1 stalk scallion, cut diagonally
- hot cooked rice, for serving
- 22.18 ml soup, base (Mizkan Bonito Flavored Soup Base)
- 22.18 ml mirin (Mizkan Honteri Mirin)
- 4.92 ml sugar
- 4.92 ml soy sauce
- Combine all the sauce ingredients in a small bowl. Stir to combine well.
- Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the mixed sauce and cook for 2 minutes. Skim off the scum.
- Pour the eggs slowly in a circular motion covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes. Add the scallions.
- To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.