Oyokodan Recipe (Japanese Chicken and Egg Rice Bowl)

• 1 cup Broth (Dashi or Chicken Broth)
• 1 Small Onion (peeled and sliced thinly)
• 2 cloves Garlic (peeled and chopped finely)
• 1 tsp Sugar
• 1 tsp Soy Sauce
• 1 tsp Mirin (Rice Wine)
• 1 large Boneless Chicken thighs (chopped into bite size pieces)
• 2 large Eggs

To Serve

• 1 Bowl Cooked Short grain rice
• 1 tsp Togarashi (Japanese Chilli Seasoning)
• 2 tbsp Spring Onions (chopped finely)

1. 1

   Beat together 2 eggs lightly using a pair of chopsticks. Don’t over mix the eggs. The yolk and whites should stay separated with slightly swirled.

2. 2

   Take a small skillet or frying pan on medium heat. I used around 5 inch round skillet. Pour broth into the pan. Add in sliced onions, garlic, soy sauce, mirin, sugar and bring it to a full boil. Mix it really well and cook for 2 minutes.

3. 3

   Now place chicken pieces over the broth and let it cook for 7 to 8 minutes on low heat until chicken is completely cooked.

4. 4

   Now reduce the heat to medium low. Pour the egg all over the chicken and the reduced broth evenly. Don’t mix it using spatula. It should be just poured over. Cook the egg on low heat until the egg is set to your liking. You can cover the pan with lid and cook as well.

5. 5

   Take a bowl of cooked rice, pour this cooked chicken and egg directly over the cooked rice. Sprinkle over some togarashi and spring onions. Serve immediately.