Don't have those hard to find Japanese ingredients? try this western-style twist on the Japanese dish, Oyakodon, made with sliced chicken breast, dry sherry, soy sauce, onion, eggs, and steamed jasmine rice.
8 ounces boneless skinless chicken breast, very thinly sliced
1 TBSP dry cooking sherry
4 large eggs
1 medium red onion, thinly sliced
salt & freshly ground black pepper
DIRECTIONS
RICE:
Stir together the rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Reduce the heat to low then cover the pan and simmer for 10 minutes, without removing the lid.
Turn off the heat and let the rice sit in the pan, keeping the lid on, for about 20 minutes while you make the rest of the dish.
SAUCE:
Mix together the sauce ingredients (water, soy sauce, sherry, honey) in a bowl then set aside.
BRINGING IT TOGETHER:
Place the sliced chicken breast in a bowl the toss the chicken with the 1 TBSP of sherry and set aside.
Crack the eggs into a bowl then lightly break the yolks, but do not beat the egg yolks and egg whites together, then set aside.
Spread the sliced onion out in a 10-inch cast-iron skillet over medium heat.
Pour the sauce into the skillet and bring to a slight boil.
Spread the sliced chicken out into the skillet then cover the skillet and simmer the chicken for about 4 minutes or until the chicken is no longer pink.
Reduce the heat to medium-low then pour the eggs into the skillet, evenly distributing the eggs in the skillet as best as possible.
Place the lid back on the skillet then simmer the eggs until set to desired consistency, 1 to 3 minutes.
Fluff the rice with a fork then divide between three bowls.
Scoop the egg mixture evenly between the three bowls over top of the rice.
11 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
SIMILAR RECIPES YOU MAY LIKE