Ingredients
Equipment
Method
- First, prepare your ingredients. Slice the onion thinly, dice the chicken thighs into bite-sized pieces, and lightly beat the eggs in a bowl. Have your dashi stock, soy sauce, mirin, and sugar ready.
- In a medium skillet or pan (preferably one with a lid), combine the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat.
- Add the sliced onions to the simmering sauce and cook for about 2-3 minutes, or until they start to soften. Then, add the diced chicken and spread it evenly in the pan.
- Simmer the chicken for 5-7 minutes, ensuring it's cooked through. Skim off any foam that rises to the surface if necessary.
- Pour the lightly beaten eggs evenly over the chicken and onions. Cover the pan immediately with a lid and cook for 2-3 minutes, or until the eggs are just set but still slightly runny in the center for that perfect Oyakodon texture.
- While the Oyakodon is cooking, portion out the warm cooked rice into four serving bowls.
- Carefully slide the chicken and egg mixture over the rice in each bowl. Garnish generously with sliced spring onions before serving immediately. Enjoy this comforting, speedy meal!
Nutrition
Notes
For an extra flavour boost, try using homemade dashi stock. If you don't have spring onions, a sprinkle of fresh chives or even a tiny pinch of nori flakes works beautifully for garnish!