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Oyakodon, meaning “parent-and-child donburi”, is a popular Japanese donburi dish invented in the late 19th century. It consists of sliced onion, chicken, eggs simmered in a sweet-savory sauce, poured over a bowl of steamed rice. Oyakodon is a rather simple dish that only requires one pan. It is a delicious, hearty and healthy meal done in 15 minutes, a perfect quick meal option!
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Ingredients (serves 1):
- 100g chicken
- 1 large egg
- 1/4 onion, sliced
- 150ml dashi stock
- 1/2 tbs soy sauce
- 1 tbs sake/cooking wine
- 1-2 tsb sugar
- 1 tsb mirin (optional)
Notes:
- You can use chicken thigh or chicken breast, however I recommend chicken thigh for its tenderer texture
- I used homemade dashi stock. Store bough stock works too.
Instructions:
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Combine stock, soy sauce, sugar, cooking wine/sake in a pan, bring liquid to boil, then add sliced onions, cook for 5 min over medium heat
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Add chicken (cut into bite-size pieces), bring stock to boil, then simmer for 5-7 min until chicken is almost fully cooked. p.s. carrot is just for decoration.
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Evenly drizzle the beaten egg over the chicken and onion.
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Cook until the egg is done to your preference (runny or set).
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Pour everything over a bowl of steamed rice.
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Garnish with chopped scallions and nori flakes, enjoy immediately!
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Cooked in a delicious sweet-savory sauce, every ingredient has become super flavorful and juicy. Oyakodon is easy to make, filling, healthy and scrumptious. No wonder it remains a popular donburi dish since its creation!