Chicken and Egg "Oyakodon" with Rice

I love Japanese home cooking because the dishes are full of flavour, yet use a healthy and simple set of ingredients.
This "Oyakodon" dish calls for chicken stock combined with brown sugar to create a sweet and savoury sauce. Add the beaten egg cooked "runny" to the sauce; and this dish is made to perfection, in my opinion!

Serves 2
Prep time 5 min
Cook time 15 min

1 1/2 cups water
1/4 cup soy sauce
2 tbsp brown sugar
Small onion, thinly sliced
3-4 green onions, cut into 1-inch slivers
1/2 cup of shitake mushrooms, soaked for 3 hrs and thinly sliced
1 chicken breast, bone and skin removed, sliced
2 eggs, beaten
Roasted sesame seeds and furikake (optional) to sprinkle as garnish
Steamed white or brown rice

Heat the chicken stock and water in a small saucepan, add the soy sauce and brown sugar and bring to a boil. Turn off the heat and set aside.

Pour a few spoonfuls of the stock mixture into a large fry pan over medium heat. Add the mushrooms, onions and green onions and cook for 3 min. Add the chicken and simmer for about 5 min until it is cooked. Spread everything out to cover the surface of the pan and pour the egg mixture over top. Cook for 30 sec to a minute, leaving the egg a little runny (you can also cook it fully if you prefer).

Serve the chicken dish over individual bowls of rice. Pour some of the chicken stock from the saucepan over top and sprinkle with sesame seeds and furikake.

Shitake mushrooms soaked for 3 hrs and sliced
Chicken stock mixture brought to a boil

Add mushrooms, both onions to the stock mixture

Add chicken to the pan and cook for 5 min until fully cooked

Spread the food to cover the pan 

Pour the beaten eggs into the pan and cook for 30 sec to a min leaving it runny


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