Chicken and egg rice bowl

Chicken and egg rice bowl

Oyakodon

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

This comforting recipe has a name that’s kinda cute, kinda disturbing if you translate it directly: ‘parent and child’ rice bowl. Which I suppose, at the very least, is a little more poetic than ‘chicken and egg’. At any rate, it’s VERY delicious. It doesn’t usually contain butter or mushrooms but for me the combination of butter, eggs, mushrooms and sweet soy is irresistible.

Super not difficult

Ingredients

Quantity Ingredient
80g butter
2 onions, thinly sliced
4 skinless, boneless chicken thighs, cut into bite-sized pieces
100g shiitake mushrooms, de-stemmed and thinly sliced
200ml dashi
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon caster (superfine) or granulated (raw) sugar
8 eggs
4 large portions cooked rice
2 spring onions, sliced
pinch Shichimi togarashi, to serve (optional)

Method

  1. Melt the butter in a large frying pan (skillet) over a medium heat, then add the onions. Cook until the onions soften and brown, being careful to avoid burning the butter. Add the chicken thighs and mushrooms and cook until these begin to brown as well, stirring frequently.
  2. Pour in the dashi, soy sauce, mirin and sugar and let it reduce slightly, coating the chicken. Reduce the heat to low and crack in the eggs. Break up the yolks and stir the eggs gently a few times; you should keep them very loose and runny, almost like a sauce for the chicken and rice. When the eggs are cooked to a semi-scrambled consistency, remove from the heat.
  3. Scoop the rice into deep bowls and spoon over the chicken and egg mixture. Garnish with the spring onions and the shichimi, if you like.
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