Oyakodon (Japanese Chicken and Egg Rice Bowl)

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I am a fan of comfort food.  This is probably evident if you look around the blog a lot.  My brother once mentioned how much I love dinner in bowls.  This is a great comfort food dinner in a bowl.  It is warm and savory and salty and a little sweet. As I am bringing back a lot of different foods into my diet I am leaning heavily on the comfort foods.

My husband makes this and it is quick and easy.  The only ingredient which may be a little tricky to find is the dashi powder/ dashi stock.  We ordered this packet from Amazon and expect it will last though many many meals.

Oyakodon

adapted from All Recipes

1 cup jasmine rice

2 cups water

2 skinless boneless chicken breasts cut into pieces

1 small onion cut in half and sliced

1 cup dashi stock, made with dashi powder according to package instructions

2 tbsp soy sauce

1 1/2 tbsp Japanese rice wine

1 1/2 tbsp brown sugar

2 tsp parsley

3 eggs

2 egg yolks

 

Rinse the rice until the water runs clear.  Add the rice and 2 cups of water to a stock pot.  Bring to a boil, reduce the heat, cover, and cook until tender and all the liquid has been absorbed (about 14 minutes).

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Mix together in a measuring cup the dashi stock, soy sauce, rice wine, parsley, and brown sugar.  Add the stock mixture, chicken, and onions to a large skillet.

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Cover and cook over medium high heat for 3-4 minutes.  Flip the chicken over and cook another 3-4 minutes or until the chicken is cooked though and the onions are soft.

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Whisk the three eggs together gently.  You don’t want them to be completely scrambled but just mixed.

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Pour the egg mixture over the chicken/onion mixture.  Reduce the heat to low, cover, and allow the eggs to steam until just cooked.  About 4 minutes.

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Place half the rice in the bottom of a deep soup bowl.  Top with half the chicken and egg mixture.

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Gently make an indentation in the bowl and add one egg yolk to each bowl.

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Top the egg yolk and rice with about 1/2 cup of the broth left in the skillet.

Eat immediately!

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Oyakodon

1 cup jasmine rice

2 cups water

2 skinless boneless chicken breasts cut into pieces

1 small onion cut in half and sliced

1 cup dashi stock, made with dashi powder according to package instructions

2 tbsp soy sauce

1 1/2 tbsp Japanese rice wine

1 1/2 tbsp brown sugar

2 tsp parsley

3 eggs

2 egg yolks

Rinse the rice until the water runs clear.  Add the rice and 2 cups of water to a stock pot.  Bring to a boil, reduce the heat, cover, and cook until tender and all the liquid has been absorbed (about 14 minutes).

Mix together in a measuring cup the dashi stock, soy sauce, rice wine, parsley, and brown sugar.  Add the stock mixture, chicken, and onions to a large skillet.  Cover and cook over medium high heat for 3-4 minutes.  Flip the chicken over and cook another 3-4 minutes or until the chicken is cooked though and the onions are soft.

Whisk the three eggs together gently.  Pour the egg mixture over the chicken/onion mixture.  Reduce the heat to low, cover, and allow the eggs to steam until just cooked.  About 4 minutes.

Place half the rice in the bottom of a deep soup bowl.  Top with half the chicken and egg mixture.  Gently make an indentation in the bowl and add one egg yolk to each bowl.

Top the egg yolk and rice with about 1/2 cup of the broth left in the skillet.

Serve immediately!

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