dinner · dairy-free
Chicken and egg oyakodon
Chicken and onion simmered in a lightly sweet soy-dashi broth, set with soft eggs and spooned over hot short-grain rice.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slice the onion and scallion thinly and cut the chicken into bite-size pieces. Lightly beat the eggs with a fork.
-
2
Bring the dashi, soy sauce and mirin to a gentle simmer in a small skillet. Add the onion and cook for 3 minutes.
-
3
Lay the chicken in the broth in a single layer and simmer, turning once, until the largest pieces reach 74°C (165°F).
-
4
Pour the eggs around the chicken, cover and cook on low heat until the eggs are set and no liquid egg remains.
-
5
Divide the hot rice between two bowls. Slide half the chicken and egg onto each, spoon over the broth and top with scallion.
