Oyakodon (Chicken and Egg Rice Bowl)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Rinse 180 g sushi rice and cook with 220 ml water.

2. 2

   Dice 250 g chicken, cut 1 onion into wedges and simmer both with 200 ml dashi, 2 tbsp soy sauce and 2 tbsp mirin for 8 minutes.

   8:00
3. 3

   Pour 3 beaten eggs over the chicken in two goes and leave over a low heat for 2 minutes until just set.

   2:00
4. 4

   Divide the rice between two bowls and slide the chicken and egg mixture with the sauce on top.

5. 5

   Serve sprinkled with 1 sliced spring onion.