Nasi Ayam Telur

Name: Nasi Ayam Telur
Cuisine: japanese
Ingredients: 200 g chicken thigh, boneless, cut into bite‑size pieces; 1 small onion, thinly sliced; 3 large eggs; 200 ml dashi stock; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp sugar; 2 servings cooked Japanese short‑grain rice; 2 tbsp sliced scallions (green parts) for garnish

Oyakodon

Ingredients

200 g chicken thigh, boneless, cut into bite‑size pieces
1 small onion, thinly sliced
3 large eggs
200 ml dashi stock
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp sugar
2 servings cooked Japanese short‑grain rice
2 tbsp sliced scallions (green parts) for garnish

Instructions

11. In a skillet, combine dashi, soy sauce, mirin, sake, and sugar; bring to a gentle simmer.
22. Add the sliced onion and cook until translucent, about 2 minutes.
33. Add the chicken pieces, simmer until they turn opaque and are cooked through, about 4 minutes.
44. Lightly beat the eggs and pour over the chicken and onion; cover and cook on low heat until the eggs are just set but still slightly soft.
55. Place hot rice in bowls, slide the chicken‑egg mixture over the rice, and drizzle any remaining sauce from the pan.
66. Garnish with sliced scallions and serve immediately.

Source: llm-generated