Saucepan@saucepan · Shared this recipeFollowJapanese · lunchOyakodon Japanese Chicken And Egg Rice BowlA Japanese rice bowl of simmered chicken and egg over steamed rice, finished with optional garnishes.total20 minprep5 mincook15 minservings2Original recipe on emicooks.comKeep this recipeAdd a copy of Oyakodon Japanese Chicken And Egg Rice Bowl to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 cup dashi broth, 1 cup water + 1 teaspoon dashi powder1 tbsp sake1 tbsp mirin2.5 tbsp soy sauce, optional gluten-freePinch white sugar, 1/8 teaspoon, optional0.5 medium yellow onion, 240 grams, cut into thin ¼ inch wedges400 g boneless, 4 thighs, cut into 1 inch cubes, skinless chicken thighs4 large eggs, lightly beaten2 reasonable portions of rice, warmed2 onsen tamago ), optional (soft poach or raw egg yolkmitsuba, optionalgreen onion, thinly sliced0.25 nori sheet, cut into thin strips with scissorsshichimi togarashi, seven spice blend, optional1 cup Asian mushrooms, 60 grams, such as shiitake, shimeji, enoki, etc., sliced0.5 cup carrots, 30 grams, julienne150 g silken tofu, half package, small cubesStepsClear checksTap an ingredient or step to check it off.1Step 1: In a 2 cup measuring cup, combine dashi broth, sake, mirin, soy sauce, and sugar. Mix to combine.2Step 2: Heat a small frying pan over medium-high heat and add half of the dashi flavouring to the pan, along with half of the onions. Cover and simmer for 8 to 10 minutes until onions are softened. If you want to add any of the Optional Add-ins, add half of them in at the 5 minute mark. Cover the pan and cook for 3 to 5 minutes.3Step 3: Reduce to medium-low, uncover the pan and add half of the chicken. Cook covered for an additional 8 to 10 minutes, until the chicken is cooked through. If needed add a tablespoon of water to ensure the level of liquid is maintained.4Step 4: Reduce to low, uncover and add half of the beaten eggs. Spread the egg throughout the pan, cover and cook for 1 to 2 minutes until the eggs are almost set but still runny.5Step 5: Using chopsticks or a rubber spatula, run the utensil around the frying pan to loosen the egg. Pour the chicken and egg over the steamed rice.6Step 6: Garnish with 1 onsen tamago (optional), mitsuba (optional), green onions, nori strips, shichimi togarashi (optional).7Step 7: Repeat steps 2 to 6 for the other portion.8Step 8: Enjoy!getsaucepan.com/r/5fc9d901-3ce1-4b34-8dff-f24a07ca213a · Original: https://emicooks.com/oyakodon/
