Oyakodon (Chicken & Egg Bowl) | Dinner Time Live Recipes

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth maintains flavor while being lighter.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Substitutes provide sweetness with lower cost.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake.

Cure egg yolks in soy sauce and set aside.

Prepare 3 boneless skinless chicken thighs.

Sauté chicken thighs in a skillet until cooked through.

Add sliced onion to the skillet and sauté until softened.

Season Dashi with sake, mirin, and soy sauce, then add to the skillet with chicken and onion.

Simmer for 5 minutes until chicken is cooked and onions are soft.

Beat 5 eggs and pour over the chicken mixture in the skillet.

Cook until eggs are set but still custardy, stirring gently to mix.

Garnish with cured egg yolk, scallions, and togarashi before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens