oyakodon (japanese chicken egg and noodle bowl)
Oyakodon is traditionally served with rice but I prefer noodles. If you can't find instant Dashi it is available on Amazon. Togarashi is a Japanese chili powder you could substitute red pepper flakes or any chili powder you like.
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yield
4 serving(s)
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For oyakodon (japanese chicken egg and noodle bowl)
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2 cwater
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2 tspinstant dashi stock mix
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2 Tbspsoy sauce
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3 Tbspsugar
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1 lgonion diced
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3boneless skinless chicken thighs sliced
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3green onions diced
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4 lgeggs
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1 ccilantro chopped
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3 crice noodles cooked according to package directions
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togarashi or red pepper flakes for serving
How To Make oyakodon (japanese chicken egg and noodle bowl)
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1Place the water in a large pot. Bring to a boil. Add the instant Dashi and stir until dissolved. Add the soy sauce and sugar.
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2Stir in the onions, and green onions and cook 5 minutes. Add the chicken pieces and cook 5 more minutes. Stir in the cilantro.
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3Separate the egg whites and the egg yolks. Beat the whites a bit and drizzle them in the hot soup stirring constantly.
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4Place the rice noodles in 4 bowls. Ladle the soup over the noodles. Top each bowl with one egg yolk. Sprinkle with Togarashi or red pepper flakes.
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