Japan
Tokyo Oyakodon — Chicken and Egg Rice Bowl
Tokyo Oyakodon — Chicken and Egg Rice Bowl, adapted from the MAFF regional recipe for Tokyo. Ingredient amounts and cooking instructions are provided below.
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Method
3 clear steps
- 1
Season the chicken with the marinating soy sauce and sake. Bring the dashi, sauce soy sauce, sugar and mirin to a simmer over medium heat; add the onion and chicken.
- 2
Cover and cook; the source suggests 2–3 minutes, but continue as needed until the chicken reaches 74°C internally. Pour in the lightly beaten eggs in a spiral from the center outward.
- 3
When the egg is set around the edges, add the mitsuba, cover and rest for about 30 seconds. For the safe home version, ensure the egg is fully set before serving over the two bowls of rice.
