Oyakodon, Chicken and Egg Rice Bowl

Oyakodon, Chicken and Egg Rice Bowl : The Japanese comfort bowl: chicken simmered in a sweet and salty broth, covered with barely set eggs and served over hot rice.

• 4 servings
• Preparation 10 min
• Cooking 25 min
• Total 35 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : oyakodon chicken and egg

• 300 g short-grain rice
• 450 ml water for the rice
• 400 g boneless chicken thighs
• 2 onions
• 250 ml chicken broth
• 50 ml soy sauce
• 2 tbsp sugar
• 1 tbsp rice vinegar
• 5 eggs
• 1 scallion

Preparation : oyakodon chicken and egg

1. Rinse the rice, put it in the bowl with the water and cook. 16 min100°Cspeed 1reverse
2. Let the rice rest covered and rinse the bowl.
3. Put the sliced onions, broth, soy sauce, sugar and vinegar in the bowl. 5 min100°Cspeed 1reverse
4. Add the chicken in pieces and simmer. 8 min95°Cspeed 1reverse
5. Lightly beat the eggs, pour them over the chicken in the bowl and let them barely set. 1 min80°Cspeed 0.5reverse
6. Divide the rice among four bowls, pour the chicken and eggs over it and sprinkle with scallion.

Storage: Eat right away to keep the eggs tender.

You can make this dish stress free with simple ingredients. Allow about 35 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.