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Oyakodon—Japanese Chicken & Egg Rice Bowl


Adapted from At Home with Japanese Cooking, by Elizabeth Andoh

Makes 4 servings

1/2 pound boneless chicken breast
1 medium onion
2 cups dashi
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
4 large eggs
1/3 cup chopped cilantro (mitsuba would be more authentic, if you can find it)
3 cups cooked Japanese rice

1. Remove any skin or fat on the chicken breast and then slice it in half lengthwise.  Then slice those pieces into smaller thin pieces by cutting across the width of the piece of chicken with your knife at a 45-degree angle.  Peel and slice the onion into thin verticle wedges.

2. Heat the dashi in a small saucepan over medium heat until it is simmering, then add the soy sauce and sugar and stir until the sugar has dissolved.  Then add the chicken and onion and cook, uncovered, for 3 to 4 minutes, or until the onions have wilted and the chicken is cooked through.  While this is cooking, gently beat the eggs very well.

3. Pour the cooked onion and chicken mixture into a skillet and heat it over medium-heat until it is simmering.  Pour the beaten eggs into the center of the skillet and cook until the edges of the omelette begin to set.  Simmer for 3 to 4 minutes, then garnish the top with the chopped cilantro, and cook for an additional minute.

4. Divide the rice among 4 bowls and then place one quarter of the omelet over the rice in each bowl.  Pour any seasoned broth that may remain in the skillet over the omelets and serve.