Seungwoo Dad's Chicken and Egg Donburi (Oyakodon)
A super simple 5-minute oyakodon made by simmering chicken thigh and egg in a dashi and soy sauce-based broth, then served over rice.
Ingredients needed 1 servings
Recipe
Cooking tips
- Using the chicken skin can make the broth greasy and heavy, so it's best to remove it for a cleaner taste.
- Dashi granules are key to achieving that unique Japanese umami flavor and are useful for various Japanese dishes.
- Turning off the heat before adding the egg prevents it from overcooking, ensuring a moist and tender texture.
- Since this is a donburi meant to be mixed with rice, the sauce should be slightly savory on its own to create a balanced flavor when combined with the rice.
Recommended for
- Those who want to enjoy restaurant-quality donburi at home with ease.
- Those who need a quick meal late at night or during busy times.
- Those who want to learn how to make a simple and flavorful soy sauce-based dish using dashi.
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