What came first -the chicken (oya) or the egg (ko)? Here’s a Japanese rice bowl featuring both!
Ingredients
Serves 2 people
- 300 g chicken thigh
Boneless and sliced
- 4 eggs
Beaten
- 2 bowls rice
Cooked
- 1 yellow onion
Sliced
- 5 g ginger
Sliced
- 200 ml dashi stock
(substitute with chicken stock)
- 40 ml soy sauce
- 40 ml mirin
- 40 g sugar
- 1 tbsp nori
Shredded
- 1 tsp sesame oil
- 1 tsp sesame seeds
Toasted
- 1 tbsp vegetable oil
Step 2 – Cook oyako ingredients
- In a pan on medium heat, add 1 tbsp vegetable oil and 1 tsp sesame oil. When hot, add onion and ginger. Stir-fry for 20 seconds.
- Add chicken thigh, oyakodon sauce and simmer for 2 minutes, or until chicken is cooked.
- Drizzle eggs into pan, then cover and cook for another minute.
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