Oyako Don: Japanese Chicken + Egg Bowl
a classic one-pan meal, a quick clean-up.
chicken thigh cutlets
Umami Dashi Soy Sauce
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Cut chicken thighs into 1½-2 cube. Add Umami Dashi Soy Sauce and water, then add 1 serving of the chicken & onions (onions are optional). Turn on the heat to medium and bring it to a boil. Cover and cook for about 5 minutes.
Drizzle the beaten egg + mitsuba (or green onions) evenly over chicken and onions. Cook covered on medium-low heat until the egg is cooked enough. Oyakodon in Japan is served with runny eggs.
Place the cooked chicken and egg onto rice and add mitsuba as the garnish.