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Le Chaudron recipe
Oyakodon poulet œuf
Oyakodon (chicken and egg rice bowl)
⏱ 25 minServes 2Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)chicken thigh, cut into pieces
4beaten eggs
1onion, sliced
250 ml (1 cup)dashi
4 tbspsoy sauce
3 tbspmirin
300 g (11 oz)cooked Japanese rice
- 300 g (11 oz) chicken thigh, cut into pieces
- 4 beaten eggs
- 1 onion, sliced
- 250 ml (1 cup) dashi
- 4 tbsp soy sauce
- 3 tbsp mirin
- 300 g (11 oz) cooked Japanese rice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the dashi, soy sauce and mirin to a simmer in a small skillet.
- Add the onion and chicken and poach for 5 minutes until cooked through.
- Drizzle the beaten eggs over in circles.
- Cover and cook 2 minutes until just set.
- Don't overcook the eggs.
- Slide onto a bowl of hot rice and serve right away.
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