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Japanese-Style Chicken and Egg Rice Bowls
Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a stock made of seaweed and shaved dried bonito. If you’re able to find instant dashi in the supermarket, give it a try. It requires only water to brew or dissolve the granules and lends the omelet a smoky, umami-rich flavor that’s uniquely Japanese. Short-grain rice is the best type to use for these rice bowls.
4
Servings
25 minutes
Ingredients
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4
large eggs
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1
pound boneless, skinless chicken thighs, trimmed, halved crosswise and thinly sliced on the diagonal
Directions
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01In a medium bowl, whisk the eggs; set aside. In a 12-inch skillet, combine the chicken, onion, broth, soy sauce and mirin. Bring to a vigorous simmer over medium-high and cook, stirring occasionally, until the onion is softened, the chicken is cooked through and about ¼ inch of liquid remains in the pan, 8 to 11 minutes.
Reviews
December 4, 2023
Delicious
Loved this recipe! As the description says, it really is comfort food. I doubled the recipe and had to remove some liquid as it was taking too long to reduce. Not sure if that would be an issue when making the recipe as written. I'll be making this again forsure.
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