Mukoda's Runny Rock Bird Oyakodon
Directions
- 1Cut the chicken thighs into bite-size pieces.
- 2Slice the yellow onion.
- 3Beat the eggs.
- 4Add dashi stock to a pan.
- 5Add soy sauce to the pan.
- 6Add mirin to the pan.
- 7Add sugar to the pan.
- 8Add half of the beaten egg to the pan with the chicken and onion.
- 9Add the rest of the egg and cover with a lid to finish cooking using residual heat.
- 10Cook the rice in a rice cooker.
- 11Place the cooked chicken and egg mixture over rice in a bowl.
- 12Garnish with green onion and furikake.
Ingredients
- 2 chicken thighs
- 0.25 cup dashi stock
- 0.25 cup soy sauce
- 0.25 cup mirin
- 0.5 tbsp sugar
- 3 eggs
- 1 cup medium grain rice
- green onion
- furikake
- 0.5 yellow onion
Equipment
knifechopping boardbowlchopstickspanlidrice cookerplate
Tips
- I recommend leaving the sugar out.
- Use residual heat to finish the cooking.
Related recipes
Chicken Sukiyaki
Japanese · Dinner15m
Crispy Gochujang Beef over Miso Butternut Squash Purée
Japanese · Dinner
Japanese Curry with Brown Rice
Japanese · Dinner
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Crispy Salmon Bowls
Japanese · Dinner35m
Restoration Stew
Japanese · Dinner
Chili Crisp Chicken & Rice
Japanese · Dinner
Hot dog de pepino y atún
Japanese · Dinner
Crockpot Teriyaki Chicken Ramen
Japanese · Dinner
Garlic Butter Mushroom & Bacon Wafu Pasta
Japanese · Dinner
Classic Teriyaki Chicken
Japanese · Dinner
Sushi Inspired Stuffed Salmon
Japanese · Dinner