Recipe: Oyakodon by Asian Food Channel

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
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Step 1 – Mix oyakodon sauce

  • In a mixing bowl, add stock, 40 ml soy sauce, 40 ml mirin and 40 g sugar. Mix well and set aside.
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