Chicken and Egg Rice Bowl Recipe by Tim Anderson

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

This comforting recipe has a name (oyakodon) translated directly it means: “parent-and-child” rice bowl. Which, I suppose, is a little more poetic than chicken and egg. Whatever you call it, it’s very delicious. This doesn’t traditionally contain butter or mushrooms, but I find the combination of butter, eggs, mushrooms and sweet soy irresistible.

Ingredients

• 80g butter
• 2 onions, peeled and thinly slices
• 4 boned and skinned chicken thighs, cut into bite-size pieces
• 100g shiitake mushrooms, destemmed and thinly sliced
• 200ml chicken stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 8 eggs
• 2 spring onions, thinly sliced
• 1 pinch chilli powder

Method

1. Melt the butter in a large frying pan over medium heat, then add the onions and cook until they soften and brown – about 10 minutes.
2. Add the chicken and mushrooms, and cook for another five to 10 minutes, until these brown as well.
3. Pour in the stock, soy, mirin and sugar, and cook for 10 minutes, or until the liquid reduces and coats the chicken.
4. Lower the heat and crack in the eggs. Break the yolks and stir gently. When cooked to a semi-scrambled consistency, take off the heat.
5. Scoop the rice into deep bowls, top with the chicken and egg mixture, and garnish with spring onions and chilli powder.

 

Food styling: Ellie Mulligan. Prop styling: Anna Wilkins.

Japaneasy by Tim Anderson is available here