Oyakodon - Japanese Chicken and Egg on Rice

A simple and wholesome staple in Japanese home cooking, consisting of chicken and egg on rice.

There are just some days when you don't want to fuss with your food, but still want something nourishing for your body. This oyakodon is packed with protein and is a classic Japanese home-style one-dish meal. Warm nuggets of chicken nestled in saucy eggs with soft onions, on a bed of hot fluffy rice. If you are a rice-lover, give this recipe a try!

Ingredients​

Makes 1 portion
-150g skinless, boneless chicken breast, cubed
-¼ onion, sliced thinly
-1 spring onion, sliced
-1-2 eggs, cracked and beaten
-200-250g cooked Japanese rice

Sauce
-1 tsp dashi powder
-2 tsp mirin
-3 tsp soya sauce
-4 tbsp water
-1 tsp sugar
-¼ tsp ground white pepper

Instructions

-Combine all sauce items and mix well to ensure ingredients are dissolved. Set aside for later.
-In a small to medium-sized frying pan, lay onions on bottom of pan, pour sauce into pan and bring to a simmer.
-Once sauce is bubbling, lay chicken out in an even layer on top of the onions.
-Cover pan and simmer on low heat for 5-7 minutes, until the chicken is cooked through.
-If using microwave rice, you may reheat the rice at this time, or before you start cooking.
-Once chicken is almost done, remove lid and drizzle beaten egg over the chicken.
-Continue to simmer for an additional 0.5-1 minutes, until the egg has partially set. (A slightly runny egg is desirable!).
-When done, serve over a bowl of hot rice.
-Sprinkle with the desired amount of spring onions.
-Serve and enjoy!

Recipe Notes

-Simmering the chicken over low heat will ensure that it stays tender. Timing is important too, as chicken breast dries out easily when overcooked.
-You may also use boneless, skinless chicken thigh.
-Feel free to add mushrooms or vegetables to boost the nutritional content of this dish!
-When cooking for 1, I recommend getting microwaveable Japanese rice. It is already cooked and can be heated up in a few minutes for fuss-free rice.
-Cooking from dried rice will take a bit longer, as you have to wash and pre-soak the rice for 30 minutes before cooking. Take note of the time difference!

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