Classic Oyakodon (Chicken and Egg Bowl)

Ingredients

• Chicken Thighs (Bone-in)

  300 g

  $1.26

• Onions

  1 medium

  $0.22

• Eggs

  3 large

  $0.75

• Spring onions

  2 stalks

  $0.18

• Soy sauce

  2 tbsp

  $0.13

• Mirin (Sweet Rice Wine)

  2 tbsp

  $0.17

• Japanese Cooking Sake

  1 tbsp

  $0.10

• Granulated White Sugar

  1 tsp

  $0.01

• Prepared Chicken Broth

  100 ml

  $0.19

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Thinly slice the chicken thighs into bite-sized pieces and slice the onion into thin half-moons.

2. 2

   Combine chicken broth, soy sauce, mirin, cooking sake, and sugar in a small skillet over medium heat.

3. 3

   Add sliced onion and simmer for two minutes until slightly softened.

4. 4

   Spread chicken pieces evenly across the skillet and cook for four minutes until no longer pink.

5. 5

   Lightly beat the eggs in a small bowl, leaving streaks of yolk and white unblended.

6. 6

   Pour two-thirds of the beaten eggs over the simmering chicken, cover with a lid, and cook for one minute.

7. 7

   Drizzle remaining egg and sliced scallions on top, cover for thirty seconds until loosely set, and slide over hot rice.