Red Meat Allergy Friendly Chicken and Egg Donburi Oyakodon
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 ¼ cups water
For the broth
- 1 ½ cups dashi stock
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
For the topping
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, halved and thinly sliced
- 6 large eggs, beaten
For serving
- 2 scallions, thinly sliced
- 1 sheet nori, cut into thin strips (optional)
- shichimi togarashi, to taste (optional)
Instructions
- 1
Rinse the rice in a medium pot under cold water, swirling and draining 3–4 times until the water runs mostly clear. Add 2 1/4 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
Combine the dashi stock, soy sauce, mirin, sake, and sugar in a small bowl and stir until the sugar dissolves.
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