RECIPE: Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon (lit. “parent-and-child rice bowl”) is a popular variety of donburi (rice bowl) that makes for a perfect quick and easy yet satisfying meal. It gets its unique name from its two central ingredients: chicken (parent) and egg (child). Both the chicken and egg are simmered in umami-rich dashi then served on top of a hot bowl of rice. 

Servings: 2

Ingredients

• 2 bowls of cooked rice
• 1 piece (280g) chicken thigh
• 1 package Kyushu Dashi Hot Pot Soup
• 150ml water
• ½ onion (sliced)
• 3 eggs

Instructions

1. Cut the chicken thigh into bite-sized pieces. 
2. Separately, mix the Kyushu Dashi Hot Pot Soup and water in a saucepan. Bring to a boil and add the chicken and onions.
3. Separately, beat the eggs in a bowl and once the chicken and onions have cooked, pour in the beaten eggs. 
4. Once the eggs have cooked but are still soft, split on top of two bowls of cooked rice and enjoy!