<OYAKODON/ JAPANESE RICE BOWL>

< OYAKODON~JAPANESE RICE BOWL~>

＜Yield> 2 servings

<Prep time> 3 minutes

<Cook time> 12 minutes

<Ingredients>

½ onion

250g chicken thighs

2 eggs

mitsuba leaf

steamed rice

Seasoning

120ml dashi (dashi packet )

3 tablespoons Mirin

2½ tablespoons Soy sauce

1 teaspoon sugar

<Directions>

1. Slice the onion thinly. Chop the mitsuba leaf into small pieces. Trim the excess fat and skin from the chicken thighs. Slice the chicken into bite-sized pieces. Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice. Mix together the dashi stock, sugar, soy sauce and mirin. Dissolve them well.

2. In a non-stick pan, place the chicken skin side down and cook over high heat while pressing down with your spatula. What we are looking for is a nice golden color and a smoky flavor. Once the skin side becomes charred, flip them over and cook on the other side.

3. In the same pan, add in the sliced onion and the yummy sauce (dashi mixture). Once it comes to a boil, cover with a lid and lower the heat to medium. Simmer for 5 minutes, or until the onion wilts and the chicken is fully cooked.

4. Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the chicken. Add in the mitsuba leaf. Pop the lid back on and remove from heat immediately. Let it steam for 10 seconds.

5. Serve it over steamed rice. Now it's ready to be enjoyed!

<Miwa’s tips> ※ Sharing more tips on the video!

・You don’t have to whisk the eggs completely. We want the egg yolk and whites to remain separated in the bowl. This way you can enjoy the different textures and colors when it is topped on rice.

・Roast the chicken thighs before you simmer them in the sauce.

・Do not pour all of the beaten egg mixture at once.

<Recommended side dish>

Vegan miso soup

JAPANESE ROASTED EGGPLANT SALAD

<Storage time>

Store in an air-tight container in the fridge for up to 2 days.

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<Did you try this recipe??>

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<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker