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.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 cups water
- 2 teaspoons instant dashi stock mix
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 1 large onion diced
- 3 - boneless skinless chicken thighs sliced
- 3 - green onions diced
- 4 large eggs
- 1 cup cilantro chopped
- 3 cups rice noodles cooked according to package directions
- - togarashi or red pepper flakes for serving
How To Make oyakodon (japanese chicken egg and noodle bowl)
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Step 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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Step 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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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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