OYAKODON (JAPANESE CHICKEN EGG AND NOODLE BOWL)

Oyakodon (Japanese Chicken Egg and Noodle Bowl) image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 11

2 cup(s) water
2 teaspoon(s) instant dashi stock mix
2 tablespoon(s) soy sauce
3 tablespoon(s) sugar
1 large onion diced
3 - boneless skinless chicken thighs sliced
3 - green onions diced
4 large eggs
1 cup(s) cilantro chopped
3 cup(s) rice noodles cooked according to package directions
- togarashi or red pepper flakes for serving

Steps:

Place the water in a large pot. Bring to a boil. Add the instant Dashi and stir until dissolved. Add the soy sauce and sugar.
Stir in the onions, and green onions and cook 5 minutes. Add the chicken pieces and cook 5 more minutes. Stir in the cilantro.
Separate the egg whites and the egg yolks. Beat the whites a bit and drizzle them in the hot soup stirring constantly.
Place 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.