A quintessential Japanese classic that literally translates to "chicken and egg". Super easy to make and delicious to taste!
- 250 grams chicken thigh fillets
- 1 onion
- 150 millilitres dashi stock
- 1 heaped tablespoon sake
- 1 heaped tablespoon mirin
- 1 heaped tablespoon soy sauce
- 2 eggs
- 400 grams rice
- 1 sprig fresh coriander
Oyako Don is a community recipe submitted by michelletang and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Cut chicken into small bite-sized pieces to your liking. I recommend using thigh over breast for more tenderness.
Slice onions finely.
Prepare dashi stock. Mix with the soy sauce, mirin and sake in a separate bowl.
Heat pan on medium heat. Once hot, add a dollop of oil and the onions. Follow shortly with the chicken pieces. After a minute of searing add the stock and let it simmer for 10-12 minutes until the chicken is cooked through.
In the last minute of cooking, beat two eggs in a separate bowl. Pour on top of the chicken and onion mixture in the pan and turn off the heat after a minute on low simmer.
Serve on top of a bowl of white rice and garnish with the chopped spring onions, coriander or seaweed. Serve while warm.