Oyakodon Chicken & Egg

13:42' 11-07-2018
This quick Japanese chicken and egg dish, served with steamed rice, is perfect for the busy worker who has little time to prepare a family meal.

    Photo: recipeyum.com.au

    If you don't have dashi, you can use a vegetable stock or mild fish sauce. Standard fish sauce is much too salty for this recipe.

    In 20 minutes you will have the main part of dinner on the table for four people. Add a couple of side salads, and miso soup, and it's as good as a feast.


    • 4 chicken thigh fillets

    • 6 Tbsp mirin

    • 1 Tbsp dashi

    • 4 Tbsp soy sauce

    • 2 Tbsp sugar

    • 1 onion

    • 4 eggs


    • Cut the chicken fillets into nugget sized pieces.

    • Slice the onion finely.

    • Lightly beat the eggs.

    • Bring the mirin to the boil in a large frying pan.

    • Add the soy sauce, dashi, sugar and 2 cups of water. Bring to the boil.

    • Spread the onion slices in a single layer, and place the chicken pieces on top.

    • Cover and bring to the boil, then turn the heat down and cook for 10 minutes.

    • Slowly drizzle the beaten egg over the chicken and onion.

    • Cover and cook until the egg is done.

    Ryoko A






    Vocabulary Rating Review

Keywords: busy workerjapanese chicken and egg dishsteamed rice

Favourite News
Updated News