Using the Egg to bind the ingredients that are cooked in the saucer or soup is a very popular cooking technic in Japanese cuisine. ‘Oyako Don’ is one example. Today I cooked Garlic Chives and Eggs in this method to make this rice bowl dish. A super quick and easy, and very Japanese flavoured dish.


1 Serving


1/4 cup Dashi Stock *OR 1/4 cup Water & 1/8 teaspoon Dashi Powder
1 pinch Salt
1 tablespoon Soy Sauce
1/2 tablespoon Sugar
40g Garlic Chives *cut into 2-3cm
2 Eggs *lightly whisked
1 serving Cooked Rice *warmed

  1. Place Dashi Stock, Salt, Soy Sauce and Sugar in a small frying pan or saucepan, add Garlic Chives, cover with a lid, and bring to the boil over medium heat. When it is boiling, Garlic Chives should be softened.
  2. Pour the lightly whisked Egg over but DO NOT stir. Cover with the lid, lower the heat, and cook until the Egg is softly set.
  3. Half fill a bowl with warm Cooked Rice and cover it with the Garlic Chives mixture.