Name: Oyakodon (Chicken and Egg Rice Bowl)
Total time: 15 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 2 bowls cooked rice; 1 chicken thigh; 3 eggs; 1/2 onion, thinly sliced; Dried seaweed (Nori) as needed; [A] 1 packet Kayanoya Original Dashi Stock Powder; [A] 1 1/4 cup water; [B] 1 1/2 tbsp Kayanoya Double-Aging Soy Sauce; [B] 2 tsp sugar; [B] 1 tsp mirin

Oyakodon (Chicken and Egg Rice Bowl) Oyakodon (Chicken and Egg Rice Bowl)

Even this classic rice bowl tastes different when made with Kayanoya dashi. The umami of the broth soaks deeply into the chicken and eggs, making it irresistibly delicious.

Instructions

Step 1

Thinly slice the onion and cut the chicken into bite-sized pieces.

Step 2

Put [A] into a saucepan and bring to a boil. Simmer over medium heat for 2–3 minutes, then add the onion, chicken, and [B]. Reduce to low heat and continue simmering.

Step 3

Once the chicken is cooked through, pour in the beaten eggs, cover with a lid, and cook until softly set. Remove from heat.

Step 4

Serve the rice in bowls, top it with torn nori, then add the chicken-and-egg mixture. Garnish with mitsuba (Japanese parsley) if desired.

Oyakodon (Chicken and Egg Rice Bowl) Oyakodon (Chicken and Egg Rice Bowl)

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