Japan • Rice
Oyakodon Chicken and Egg Bowl
Make oyakodon chicken and egg bowl at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Japan's cuisine.
Prep15 min
Cook18 min
Servings4
BestFoodBook
Method
- 01
Step 1
Combine dashi, soy sauce, mirin and sugar in a wide shallow pan and bring to a simmer.
- 02
Step 2
Add onion and chicken. Simmer 8–10 minutes until onion is tender and chicken reaches 74°C.
- 03
Step 3
Pour two thirds of the beaten egg evenly over the chicken; cover and cook on low for 2 minutes.
- 04
Step 4
Add remaining egg, cover and cook another 1–2 minutes until all egg is set and reaches 71°C.
- 05
Step 5
Spoon over bowls of hot rice and finish with spring onion.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested