Oyakodon
Serves 1
Directions
- 1Slice half an onion.
- 2Cut the chicken thigh into bite-sized pieces.
- 3Place the cut chicken in a bowl.
- 4Prepare the broth by combining 120g water, 1 tsp dashi powder, 1 tsp sake, 1 tbsp mirin, 2 tbsp soy sauce, and 1/2 tsp sugar in a measuring cup.
- 5Place a pan on the portable gas stove.
- 6Pour the broth into the pan and bring it to a boil.
- 7Add the sliced onions to the boiling broth.
- 8Add the chicken thigh pieces to the pan.
- 9Crack an egg into a bowl and whisk it.
- 10Pour the whisked egg over the chicken and onions in the pan.
- 11Cover the pan with a lid and let it cook for about 1 minute.
- 12Serve the Oyakodon over a bowl of rice.
- 13Garnish with chopped green onions.
Ingredients
- 0.5 onion
- chicken thigh
- 120 g water
- 1 tsp dashi powder
- 1 tsp sake
- 1 tbsp mirin
- 2 tbsp soy sauce
- 0.5 tsp sugar
- egg
- rice
- green onions
Equipment
cutting boardknifebowlmeasuring cupspoonportable gas stovepanchopstickslid
Tips
- The name "Oyakodon" translates to "parent and child rice" because it contains chicken (the parent) and egg (the child).
Related recipes
Miso-Butternut-Püree mit Gochujang-Beef
Japanese · Soup
Hibachi Clear Soup
Japanese · Soup
Spicy Creamy Ramen
Japanese · Soup
Spicy honey crispy chicken with Ramen noodles
Japanese · Soup
Fideos de ramen mejorados
Japanese · Soup
Cold Tantan Somen
Japanese · Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup