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Oyakodon

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Adapted from Just One Cookbook

Ingredients
 1 onion
 250 g chicken thighs, diced into bite sized pieces
 1 tbsp sake
 4 large eggs
 120 ml dashi
 2 tbsp soy sauce
 2 tbsp mirin
 2 tsp sugar
1

Crack all the eggs in a bowl and break up the yolks but do not scramble the eggs, you want a mix of yolk and whites to remain.

2

Heat a medium frying pan over medium heat and add the sliced onions in a single layer and cover with dashi, soy sauce, mirin, and sugar and cook until simmering.

3

Add the chicken pieces to the pan, spreading them out evenly and then cook for 5-6 minutes until the chicken has cooked on one side, then flip the chicken and cook another 3-4 minutes until the chicken is finished.

4

Add the egg mixture on top of the chicken and onion carefully allowing it to spread to the edges the pan, cook uncovered until it has set. If you prefer more set eggs, you can cook covered instead.

5

Serve over rice with topping of your choice.

Nutrition Facts

2 servings

Serving size