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Oyakodon Recipe (15-minute recipe!)

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • Chicken thighs: 4 oz 115 g, cut into small bite-sized pieces
  • Eggs: 2
  • Cooked rice: 1 cup
  • Onion: ¼ onion about 2 oz, thinly sliced
  • Water: 1/3 cup
  • Dashi powder Hondashi: 1/2 tsp
  • Sugar: 1½ tsp
  • Soy sauce: 2 tsp

Method
 

  1. Cut the chicken into small bite-sized pieces. Slice the onion as thinly.
  2. Add the onion, chicken, water, dashi powder, sugar, and soy sauce to a small pan. Cook over medium heat until the chicken is fully cooked and the onion is soft.
  3. Beat the eggs and pour them evenly over the simmering chicken and onion mixture.
  4. Reduce the heat to medium-low, cover, and cook for 1–2 minutes while watching the texture of the eggs.
  5. Turn off the heat and let it rest, covered, for 1 minute.
    6. Slice the onion as thinly as possible and cut thte chicken into small pieces so it cooks through quickly. Too much liquid evaporates causes eggs to become firm instead of creating the soft, silky texture that makes oyakodon so comforting.