Morning Oyakodon Chicken and Egg Rice Bowl
Tender pieces of chicken thigh simmered in a sweet and savory dashi-soy broth with silky ribbons of softly set egg, all draped over a bowl of steaming hot rice. This soul-warming donburi translates the classic comfort of oyakodon into the perfect hearty breakfast.
Ingredients
- 200g boneless skinless chicken thigh, cut into bite-sized pieces
- 3 large eggs
- 1 medium onion, thinly sliced into half-moons
- 200ml dashi stock
+ 9 more ingredients
Instructions
Combine dashi stock, soy sauce, mirin, sake, and sugar in a shallow lidded skillet or donburi pan. Stir and bring to a gentle simmer over medium heat.
Add the sliced onion to the simmering broth, spreading it out in an even layer. Cook for 3 minutes until the onion softens and turns translucent.
Arrange the chicken pieces over the onion in a single layer. Cover with the lid and simmer for 5 to 6 minutes until the chicken is cooked through and no pink remains.
While the chicken simmers, beat the eggs lightly in a bowl. You want them loosely mixed with visible streaks of white and yolk, not uniformly blended.
Uncover the pan and pour about two-thirds of the beaten egg evenly over the chicken and onion. Cover immediately and cook for 1 minute until the edges of the egg are set.
Remove the lid and drizzle the remaining egg over the top. Cover once more and cook for just 30 seconds. The egg should be barely set on the outside and still custardy and glossy on top.
Remove from heat immediately. The residual heat will continue to gently set the egg.
Divide the hot rice between two bowls. Gently slide the chicken-egg mixture on top of each bowl of rice, spooning the savory broth over everything.
Garnish with sliced green onions, a sprinkle of shichimi togarashi, nori strips, and mitsuba if available.
Nutrition Estimate
Per serving • Estimated by Blinner AI