Main course

Oyakodon

Hot rice topped with chicken and onion in sweet-savory dashi bound with soft layers of pasteurized egg.

What you’ll need

• chicken thighs: 600 g
• cooked rice: 800 g
• pasteurized eggs: 6 pcs
• onion: 200 g
• dashi: 300 ml
• soy sauce: 70 ml
• mirin: 70 ml
• sugar: 15 g

How to make it

1. Use pasteurized eggs if you want to retain a soft texture. Cut the chicken into 2.5 cm pieces and slice the onion; stir the eggs with chopsticks without making them completely uniform.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.