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Donburi, or bowls of rice topped with meat and veggies are very popular in Japan. This is a classic, chicken and egg over rice.

3 cups hot cooked rice
1 pound chicken meat (preferably dark meat)
one sweet onion
1 cup baby spinach (or watercress)
1.25 cups dashi stock, or chicken stock
3 TBS mirin
3 TBS soy sauce

Begin cooking rice. Cut the chicken into 1/2-3/4 inch chunks, cut the onion in half, and then slice thinly. Wash and chop spinach or watercress roughly. Beat the eggs.

Combine dashi with mirin and soy sauce and bring to a boil. Add onions, and when partially cooked, add chicken and reduce heat to medium, stirring as needed. When the chicken is almost cooked, stir in the spinach or watercress, and then slowly pour the beaten eggs over the stock with a circular motion – do not stir. Cover and simmer over low heat for 1-2 minutes. Serve over rice.