Hen and Egg Rice (Oyakodon)

chicken and egg simmered over rice

Makes 2 bowls · 590 kcal per serving

Ingredients

• 227 g chicken thigh
• 113 g onion
• 150 g egg

Method

1. Rice: Rinse and drain the rice, then cook with the measured water in a rice cooker. For the stovetop, bring to a boil in a small covered pot, reduce to low, and cook 15 min. Remove from the heat and rest, covered, 10 min.
2. Chicken and egg:
3. 1. Add the sauce water, dashi powder, soy sauce, mirin, sugar, and sliced onion to a medium skillet. Bring to a simmer, stir to dissolve the granules, and cook until the onion softens, 3–5 min.
4. 2. Add the chicken in an even layer. Cover and simmer, turning once, until cooked through to 165°F / 74°C, ~5–7 min. For larger quantities, work in batches so the chicken fits in one layer.
5. 3. Lightly beat the eggs, pour evenly over the chicken, and cover. Cook over low heat until the eggs are just set, ~2–3 min.
6. 4. Spoon the chicken, onion, eggs, and sauce over the rice. Top with scallion if using.

Source and attribution

Adapted from Namiko Hirasawa Chen, Just One Cookbook

Original source