Rice with Chicken and Egg 439kcal / per person

recipes

category RiceSee the Related Food Category Page
recipe number 00937
cooking time 30 minutes
comment The name oyako-don (parent & child on rice) comes from the ingredients of chicken (parent) and egg (child). Don means donburi (rice bowl).
image The steaming hot rice absorbs the soup from the simmered chicken, onion and beaten egg.
Rice 300 g
Boneless chicken thigh, skinned 120 g
Onion 80 g
Eggs 2
(A) Dashi soup stock 1/2 cup
(A) Sake a little less than 2 and 1/2 tsp
(A) Mirin 2 tsp
(A) Soy sauce 2 tsp
Mitsuba
Mitsuba is not essential, if not available.
4 g

Cut the chicken into bite-sized pieces. Cut the onion into thin slices (usu-giri), cut the mitsuba into 2-cm long pieces. Beat the eggs.

Add (A) ingredients to a pot and bring to a boil. Add the onion and chicken, cover with a lid, and simmer on medium heat. When the chicken is cooked, pour in the beaten egg. When the egg starts to solidify, add the mitsuba. When the egg is half-boiled, turn off the heat. Serve on rice in a bowl.

technique The tip is to make eggs fluffy and not overcooked. Do not over beat or overcook the eggs.
  1. Cut the chicken into bite-sized pieces. Cut the onion into thin slices (usu-giri), cut the mitsuba into 2-cm long pieces. Beat the eggs.
  2. Add (A) ingredients to a pot and bring to a boil. Add the onion and chicken, cover with a lid, and simmer on medium heat. When the chicken is cooked, pour in the beaten egg. When the egg starts to solidify, add the mitsuba. When the egg is half-boiled, turn off the heat. Serve on rice in a bowl.