Oyakodon Chicken and Egg Bowl

Japanese · 25 min · Chicken · dairy-free, high-protein

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Ingredients

• 400 g boneless chicken thighs
• 6 eggs
• 1 yellow onion
• 1 cup dashi stock
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tsp sugar
• 4 cups cooked short-grain rice
• 2 scallions

Method

1. Cut chicken into bite-size pieces and slice onion thinly. Beat eggs loosely, keeping streaks.
2. Simmer dashi, soy sauce, mirin and sugar in a small pan; add onion and cook 3 minutes.
3. Add chicken and simmer 6-7 minutes until cooked through to 74C.
4. Pour two-thirds of the beaten egg over the top and cover; cook 1 minute.
5. Add the rest of the egg, cover, and cook 30-60 seconds until just set but still soft.
6. Slide over bowls of hot rice and top with sliced scallions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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