Oyako Don – Chicken with Egg on Rice

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

1 port. Rice (approx. 60 g)
1 chicken breast fillet (s)
2 egg (s)
1 half onion (s)

For the sauce:

100 ml Dashi (a Japanese broth, can be replaced with any other)
1 tablespoon honey or sugar
1 tablespoon mirin (substitute: sweet wine)
2 ½ tablespoon soy sauce

Instructions

First cook the rice. The rest will take a few minutes and the chicken will dry quickly if simmered too long.
Cut the chicken breast into large, bite-sized pieces. They shrink a little when they cook, and larger pieces have more clearance before they dry out. Cut the onions into strips.
Put all the ingredients of the sauce in a small saucepan and bring to the boil. As soon as the rice is ready, add the onions and meat to the sauce. Beat the eggs and slowly pour them into the saucepan.
Gently stir the rice with a spoon or fork to allow the remaining water to evaporate.
The egg should now be half cooked. Test a piece of meat to see if it`s done. If so, carefully stir the contents of the pot and pour over the rice.
If you like it a little extravagant, you can also add tomatoes, either small cherry tomatoes or wedges of a normal vine tomato, or a few strips of paprika.
Finely chopped spring onions or a few slices of cucumber go well as a garnish.
This dish is very popular, easy to expand and adaptable to your own taste.
FunFact: Oyako roughly means parent and child because the chicken and eggs are cooked in the same pot.

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