Simple Oyako Donburi (Oyakodon)

1. 1

   Finely chop the green onion.

2. 2

   Cut chicken into bite-sized pieces.

3. 3

   Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well.

4. 4

   In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them.

5. 5

   In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly.

6. 6

   When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture.

7. 7

   In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs.

8. 8

   Serve on steamed rice and garnish with nori to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.