Oyako Don
A comforting Japanese rice bowl topped with tender chicken and onions simmered in a savory‑sweet broth, then finished with gently set egg for a silky, satisfying entrée.
INGREDIENTS
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¾ cup water
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½ tsp hondashi®
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2 tsp sugar
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2½ tbsp soy sauce
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2½ tbsp mirin
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3½ oz boneless chicken thighs, diced into 1 in cubes
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½ cup onion, sliced
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2 eggs, beaten
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14 oz cooked rice
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Garnish: mitsuba or green onion, sliced
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DIRECTIONS
1. In a shallow pan over medium heat, combine water, hondashi®, sugar, soy sauce, and mirin; bring to a boil.
2. Add chicken and onion and cook for 3 minutes.
3. Evenly drizzle beaten eggs over the chicken mixture and cook until the eggs are almost set.
4. Divide rice between bowls, spoon the chicken‑egg topping over rice, and garnish with mitsuba or green onion.
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