Mukoda's Runny Rock Bird Oyakodon

20 mins
Serves 1
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Directions

  1. 1Cut the chicken thighs into bite-size pieces.
  2. 2Slice the yellow onion.
  3. 3Beat the eggs.
  4. 4Add dashi stock to a pan.
  5. 5Add soy sauce to the pan.
  6. 6Add mirin to the pan.
  7. 7Add sugar to the pan.
  8. 8Add half of the beaten egg to the pan with the chicken and onion.
  9. 9Add the rest of the egg and cover with a lid to finish cooking using residual heat.
  10. 10Cook the rice in a rice cooker.
  11. 11Place the cooked chicken and egg mixture over rice in a bowl.
  12. 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.