How to Make Oyako Donburi (Chicken and Egg on Rice) with Jet Tila | Ready Jet Cook

Jet Tila calls Oyako Donburi the ULTIMATE Japanese rice bowl. Here’s his take on the dish topped with chicken and egg! Get the recipe ► https://foodtv.com/3fBsvFa Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila shares his favorite go-to recipes and shops at his family's grocery store. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Oyako Donburi (Chicken and Egg on Rice) RECIPE COURTESY OF JET TILA Level: Easy Total: 25 min Active: 25 min Yield: 2 large bowls Ingredients 3 ounces premium 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 large eggs 4 cups cooked Japanese short-grain rice, warm 4 scallions, thinly sliced on the bias Directions In a small 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 separate bowl and set aside. 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 translucent, about 1 minute. Add half of the chicken and half of the remaining sauce to the pan and stir to combine. Bring to a simmer, then reduce the heat to maintain the simmer. Cook until the chicken is almost cooked through (about 90 percent), about 2 minutes. Crack 2 of the eggs into a small bowl and whisk until combined. Slowly pour in the egg in a steady stream in a circular motion until the chicken and sauce are covered. Reduce the heat to a slow simmer and cover the pan for about 1 minute until the eggs are just set but still very soft. Spoon about 2 cups of the rice into a 9-inch rice bowl and lightly pack it down, leaving about 1 1/2 inches of room at the top. Gently slide the egg mixture onto the rice, making sure not to flip the egg. Garnish with half of the scallions and serve warm. Repeat with the remaining ingredients to make a second bowl. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ReadyJetCook #JetTila #FoodNetwork #OyakoDonburi #ChickenAndEggOnRice How to Make Oyako Donburi (Chicken and Egg on Rice) with Jet Tila | Ready Jet Cook | Food Network https://www.youtube.com/watch?v=yXGtttjsHNw