Recipe Index

Ingredients

• 2 teaspoons instant dashi powder
• 1 large onion, thinly sliced
• 1/4 cup plus 1 tablespoon soy sauce
• 1/4 cup sake
• 1 tablespoon sugar
• 1 1/4 lb skinless boneless chicken thighs, cut into bite-size pieces
• 3 scallions, white and pale green parts separated from dark green parts and thinly sliced
• 5 large eggs, beaten
• steamed rice, for serving

Method

1. Whisk the dashi powder into 1 1/2 cups hot water in a large skillet to dissolve.
2. Add the onion, soy sauce, sake and sugar, set over medium-high heat, bring to a simmer, and cook, swirling occasionally, for 6-8 minutes until the sugar is dissolved, the onion is slightly softened and the liquid is slightly reduced.
3. Add the chicken and the white and pale green scallion parts and cook, stirring occasionally, for 2-3 minutes until the chicken is no longer pink on the outside.
4. Reduce to medium heat, drizzle in half the beaten eggs evenly, cover, and simmer for about 2 minutes until nearly set.
5. Drizzle in the remaining eggs, re-cover, and simmer for about 2 minutes until half the eggs are completely set and the other half are still a little loose.
6. Divide steamed rice among bowls, spoon the oyakodon with ladlefuls of broth over, garnish with the dark green scallion parts, and serve.

Total: 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data