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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