Oyakodon (chicken & egg rice bowl)

Name: Oyakodon (chicken & egg rice bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 5 g sachet Shimaya Dashi-No Moto; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 2 tsp caster sugar; ½ onion, thinly sliced; 300 g (2-3) slower reared British chicken thigh fillets; 3 salad onions; 3 large free range eggs, lightly beaten; 250 g pack cooked sushi rice, to serve

Tender chicken, softly set eggs and a savoury-sweet broth spooned over rice. It’s a quick, simple and comforting recipe from Zena Kamgaing — and a one-pot meal you can have on the table in under 30 minutes. Follow Zena on Instagram

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 5g sachet Shimaya Dashi-No Moto
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
2 tsp caster sugar
½ onion, thinly sliced
300g (2-3) slower reared British chicken thigh fillets
3 salad onions
3 large free range eggs, lightly beaten
250g pack cooked sushi rice, to serve

Mix the dashi with 120ml hot water according to pack instructions. Combine the dashi, soy sauce, mirin, sake and sugar in a medium frying pan. Add the onion, bring to the boil over a high heat, then cook for 2 minutes to soften slightly.
Cut the chicken into bitesized pieces. Add to the pan, bring back to the boil, then reduce the heat to maintain a strong simmer. Cook for 5-7 minutes, or until the chicken is cooked through with no pink meat and juices that run clear, and the sauce has reduced by about half.
Thinly slice the salad onions, keeping the whites and greens separate. Stir the salad onion whites into the chicken, then lower the heat to a gentle simmer.
Pour in the eggs in a thin, steady stream, distributing them evenly across the pan. Cover and cook to your liking, about 1 minute for soft or up to 3 minutes for more firmly set. Finish with the salad onion greens and serve over bowls of hot sushi rice.

Cook’s tip

Use leftover dashi to make a delicious ramen broth. Flavour the stock with white miso paste, tahini and soy, then simmer and serve over noodles with your favourite toppings.

Typical values per serving when made using specific products in recipe