Oyakodon - Chicken and Egg Rice Bowl

Preparation

1. Rice: Rinse the rice several times by rubbing it between your hands until the water runs clear, then drain it. Pour the rice into your cooker or a saucepan and add 1.1 parts water to 1 part dry rice. Leave the rice in the water for 15 to 30 minutes. Finally, start cooking the rice.

For more information on cooking rice, you can consult our article "The Perfect Cooking of Japanese Rice".

2. Dashi broth-based sauce: In 20 cl of water, add to the broth the two tablespoons of liquid dashi, mirin, soy sauce, and sugar. Mix everything together and set aside.

3. Chicken and Eggs: Bone the chicken thighs. Cut the meat into pieces. Slice the onion. In a bowl, crack the eggs and beat them lightly as if making an omelet.

4. Cooking: In a pan, pour the mixture with the dashi broth to cook the onions, then add the chicken pieces. Let them cook, and pour in the eggs. Mix lightly, making sure that the yolk remains runny, like an omelet.

5. Training: Place the rice in a bowl, pour the chicken and egg mixture over it. Sprinkle with a little shichimi spice mix and spring onion. It's ready!

Enjoy your meal!