Oyakodon Chicken Rice Bowl
Oyakodon Chicken Rice Bowl



  • 250ml hot dashi
  • 1.5 tbsp sake
  • 1.5 tbsp mirin
  • 1.5 tbsp sugar
  • 1.5 tbsp soy sauce
  • 2 chicken thighs, finely sliced
  • ½ sliced onion
  • 2 eggs, beaten
  • Cooked rice and chopped parsley, to serve
  • Mix together the sake, soy sauce, mirin, dashi and sugar together in a pan until the sugar dissolves. In a separate pan, place the thighs and onion, and pour over about half the broth until the meat is just covered. Bring to a simmer, skimming regularly, and cook for 10 mins or until the chicken is cooked through. Season to taste, then drizzle with beaten egg and cook until just set. Serve with cooked rice and the remaining hot dash poured over. Yum!
15 mins
2 serving

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