Chicken and Egg Rice Bowl
Oyakodon simmers bite-size chicken thigh and sliced onion in a soy-mirin broth, then binds everything with a soft-set egg before sliding it over steamed rice. The name means 'parent and child,' referring to the chicken and egg sharing the same bowl. Onion goes into the broth first to release its natural sweetness, followed by the chicken, which cooks just until tender. Beaten eggs are poured in a circular motion and the lid goes on briefly, leaving the egg custardy rather than fully set. That half-cooked egg absorbs the savory-sweet broth and coats each grain of rice. Despite using only a handful of ingredients, the layered umami from soy sauce and mirin gives the dish a satisfying depth.
Adjust Servings
Instructions
- 1
Cut chicken into bite-size pieces and slice onion.
- 2
Boil water, soy sauce, and mirin to make broth.
- 3
Add onion and chicken; simmer for 6 minutes.
- 4
Pour in half the beaten egg and wait 30 seconds.
- 5
Add remaining egg and cook gently for 30 more seconds.
- 6
Serve over rice with the savory broth.
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