Jet Tila calls Oyako Donburi the ULTIMATE Japanese rice bowl. Here's his take on the dish topped with chicken and egg!
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Oyako Donburi (Chicken and Egg on Rice).
DISH THANKS TO JET TILA.
Level: Easy.
Overall: 25 min.
Active: 25 min.
Yield: 2 large bowls.

Components.

3 ounces exceptional Japanese soy sauce.
3 tablespoons sake.
2 tablespoons sugar.
4 1/2 teaspoons mirin.
One 3-inch piece kombu.
1 pound boneless, skinless chicken thighs, cut into bite-size pieces.
4 tablespoons neutral oil.
1/2 medium yellow onion, sliced (about 1 cup).
4 big eggs.
4 cups prepared Japanese short-grain rice, warm.
4 scallions, very finely sliced on the predisposition.

Instructions.

In a little bowl, stir together the soy sauce, sake, sugar, mirin, kombu and 1 cup water. Mix about one-quarter of the sauce into the chicken pieces in a different bowl and reserved.

Heat an 8-inch omelet or donburi pan over medium-high heat. Add 2 tablespoons of the oil to the pan. At the first wisp of white smoke, add half of the onions to the pan and sauté until clear, about 1 minute. Add half of the chicken and half of the remaining sauce to the pan and stir to integrate. Give a simmer, then decrease the heat to maintain the simmer. Prepare up until the chicken is practically cooked through (about 90 percent), about 2 minutes.

Break 2 of the eggs into a small bowl and blend till combined. Slowly gather the egg in a steady stream in a circular movement until the chicken and sauce are covered. Minimize the heat to a slow simmer and cover the pan for about 1 minute until the eggs are simply set but still extremely soft.

Spoon about 2 cups of the rice into a 9-inch rice bowl and lightly load it down, leaving about 1 1/2 inches of space at the top. Carefully move the egg mix onto the rice, making certain not to turn the egg. Garnish with half of the scallions and serve warm. Repeat with the remaining components to make a second bowl.

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How to Make Oyako Donburi (Chicken and Egg on Rice) with Jet Tila|Prepared Jet Cook|Food Network.

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