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Oyakodon-Japanese Rice Bowl With Chicke

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe by Setsuko Yoshizuka

List of Ingredients

* 4 cup steamed rice
* 3/4 lb chicken thighs or chicken breasts
* 1 onion
* 1 2/3 cups soup stock (dashi for example)
* 7 tbsp gf soy sauce
* 4 tbsp mirin (sweet rice wine)
* 3 tbsp sugar
* 4 eggs



Recipe

Cook steamed rice.

Cut chicken into bite-size pieces and thinly slice onion.

Put soup stock in a pan and heat.

Add soy sauce, mirin, and sugar in the soup.

Put chicken in the pan and simmer on low heat for a few minutes.

Add onion slices to the pan and simmer for a few more minutes.

Beat eggs in a bowl.

Bring the soup to a boil, then pour the eggs over chicken and onion.

Turn the heat down to low and put on a lid.

After one minute, turn off the heat.

To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.

*Makes 4 servings