Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep Time:5 minutes Cook Time:15 minutesTotal Time:20 minutes Servings: 4
A Japanese style rice bowl with tender
chicken and egg in a sweet and savoury onion broth!
ingredients
·
1 tablespoon oil
·
4 chicken thighs, skin-on and boneless
·
salt and pepper to taste
·
2 cups dashi or chicken broth
·
2 onions, sliced
·
4 tablespoons low sodium soy sauce
·
4 tablespoons mirin
·
4 teaspoons sugar
·
4 eggs, lightly beaten
·
4 cups cooked short grain rice
·
2 green onions, sliced
directions
1. Heat
the oil in a pan over medium-high heat, add the chicken, seasoned with salt and
pepper, skin side down, and cook until the skin is browned and crispy, flip and
cook the other side before setting aside.
2. Add
the broth, onions, soy sauce, mirin and sugar sugar to the pan and simmer until
the onions are tender.
3. Pour
the eggs over the onions and broth, top with the chicken, and let sit until the
eggs are just cooked, about 1-2 minutes.
4. divide
the rice between four bowls, top with the chicken and egg mixture and sprinkle
on the green onions before enjoying!
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