Oyakodon (Japanese Chicken and Egg Rice Bowl) Tarifi

Malzemeler

• 1 tablespoon olive oil4 skinless, boneless chicken thighs, cut into small pieces1 onion, cut in half and sliced2 cups dashi stock, made with dashi powder0.25 cup soy sauce3 tablespoons mirin (Japanese rice wine)3 tablespoons brown sugar4 large eggs4 cups hot cooked white rice

Hazırlanışı

1. Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

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