Oyakodon (Japanese Chicken & Egg Bowl) 親子丼
The ultimate Japanese comfort food that translates to "parent-child bowl"...get it? The chicken and the egg? A little morbid but the flavor will NOT disappoint!
Ingredients
- 1 chicken breast
- ½ tbsp corn starch to coat the chicken
- 2 eggs
- ½ onion
- cooked rice
- green onion (for garnish)
DASHI BASE TO MIX WITH THE EGG
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp granulated sugar
- 1-2 tsp dashi powder (or chicken broth powder if you don't have dashi powder)
- ⅓ cup water
Instructions
- Slice your onion the long way into 2cm slices
- Cut your chicken breast into bite sized pieces and then lightly coat with cornstarch (doesn’t matter how much, just enough that it’s lightly coated)
- In a medium sized pan, mix together your dashi base ingredients and let that come to a simmer.
- Put in your chicken and onion and let that cook through (usually 5-7 minutes)
- Once your chicken and onion is cooked through, pour in your egg evenly across your pan
- Once your egg is cooked arounds the edges, put the lid on, turn off the heat and let it cook through for another 2-3 minutes.
- Scoop the chicken and egg on your rice and add green onions on top.
- Itadakimas!
Notes
Alternatives:
- Potato starch instead of corn starch
- Tamari instead of soy sauce
- Chives instead of green onion