Mitsuba Oyakodon (Japanese Chicken Egg Rice Bowl with Mitsuba Herb)

Name: Mitsuba Oyakodon (Japanese Chicken Egg Rice Bowl with Mitsuba Herb)
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: chicken thigh 280 g; eggs 4 ea; onion 1 ea; cooked rice 2 cup; dashi stock 200 ml; soy sauce 2 tbsp; mirin 2 tbsp; sugar 1 tsp; mitsuba 20 g

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

This oyakodon, chicken thigh and onion simmered in dashi, soy and mirin and set with egg, gets a handful of mitsuba at the very end.

The lid goes on for twenty seconds before the heat goes off; any longer and the herb's parsley-like scent is gone.

Ingredients

servings

IngredientAmount

eggs4 ea

onion1 ea

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Instructions

6 steps

1

Cut 280g chicken thigh into bite-sized pieces and thinly slice 1 onion.
2

Combine 200ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar in a small pan.

Bring to a simmer over medium heat.
3

Add the onion and simmer for 3 minutes until soft.

Add the chicken and cook for 4 to 5 minutes until fully cooked through.
4

Lightly beat 4 eggs and pour in two batches.

Add the first half, wait 10 seconds, then add the rest. This creates an evenly distributed soft-set finish.
5

Cut 20g mitsuba into 4cm pieces and add to the pan.

Cover and cook for just 20 seconds, then turn off the heat. Mitsuba's delicate aroma fades quickly with heat, so brief cooking is key.
6

Divide the 2 cups of warm rice between two bowls, 1 cup in each, and divide the chicken and egg topping between them.

Eat right away before the egg sets too firm.