Sautéed Teriyaki Oyakodon

A twist on the classic Japanese chicken and egg rice bowl using teriyaki-style sautéed chicken.

By @groovyfoodiess

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 2 pieces deboned chicken drumsticks skin on
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 0 deboned chicken drumsticks from marination
• 1 cup onion sliced
• 1 cup dashi broth
• 3 large egg
• 2 cups cooked rice
• 0.25 cup scallion sliced
• 0.5 teaspoon togarashi
• 1 large egg yolk raw

Instructions

1. Marinate the deboned chicken drumsticks with soy sauce, mirin, and sugar.
2. Sauté the marinated chicken in a skillet over medium-high heat until 75% cooked.
3. Add sliced onions to the pan with the chicken and continue cooking until onions are soft.
4. Pour the dashi broth into the pan and let it simmer with the chicken and onions for a few minutes.
5. Beat eggs in a bowl and carefully pour into the pan, allowing them to fill in the gaps. Let the mixture simmer until the eggs are cooked to your liking.
6. Serve the cooked chicken, onion, and egg mixture over a bowl of rice. Top with sliced scallions, a sprinkle of togarashi, and an egg yolk.