Oyakodon (Chicken and Egg on Rice Bowl)

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Oyakodon is a Japanese comfort food classic, a mild but flavorful mixture of chicken, egg, and onion served on top of a bowl of rice.  It makes a good lunch and is quick to prepare if you already have some recently cooked leftover rice to warm up.  This is very child-friendly.  This version is adapted from Ivan Orkin’s The Gaijin Cookbook, and served three adults for lunch.

½ cup dashi (I used ¼ tsp. dashi granules in ½ cup hot water)

¼ cup mirin

2-1/2 Tbs. soy sauce

7 oz. boneless chicken, cut into small cubes (Ivan Orkin recommends thighs, but I had breasts)

1 scallion, thinly sliced

¼ onion, thinly sliced

6 eggs, lightly beaten

Steamed rice for serving

Combine the dashi, mirin, and soy in a large skillet and bring to a simmer over medium heat.  Add the chicken pieces, and simmer about 2 minutes, until about halfway done.  Add the scallion and onion, stir, and cook another 2 minutes, at which time the onion should be softened and the chicken cooked.   Slowly add the eggs to the pan, swirling them around with a spoon, mixing them with the chicken, onion, and liquids, and cooking them to a soft scrambled consistency.  Undercooking is better than overcooking. 

Serve over hot rice. 

Traditionally, this would be eaten with shichimi togarashi seasoning, and ground sansho pepper.


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