Gustamo kitchen · Japanese
Oyakodon (chicken and egg rice bowl)
40 min
Serves 4
9 ingredients
Contains eggs, wheat and soy
Read from the ingredients. Check labels if anyone has an allergy.
Cook the chicken to 165 °F (74 °C)
Use a food thermometer in the thickest part.
Cook the eggs to 160 °F (71 °C)
Cook until the eggs are set and no longer runny.
Source: FoodSafety.gov, USDA FSIS
Ingredients
- 1 1/2 cups short-grain rice
- 1 cup chicken broth
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 yellow onion, thinly sliced
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 6 large eggs
- 3 scallions, sliced
Steps
- Cook the rice according to the package directions.
- Bring the broth, soy sauce, mirin and sugar to a simmer in a large skillet over medium heat.
- Add the onion and cook for 4 minutes, until soft.
- Add the chicken in one layer. Cover and simmer for 8 to 10 minutes, turning once, until cooked through (165 °F inside).
- Beat the eggs lightly and pour them over the chicken.
- Cover and cook over low heat for 3 to 4 minutes, until the eggs are firm.
- Spoon the chicken, egg and some of the broth over bowls of rice and top with the scallions.
