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Dumpling Oyakodon (Egg and Dumpling Rice Bowl)

Maggie Wu
A cozy twist on the classic Japanese rice bowl, swapping chicken for juicy dumplings. Fluffy eggs simmer with the dumplings in a light, savory sauce and are served over warm rice.
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Ingredients
 

  • 1/4 onion, thinly sliced
  • 1 cup chicken broth or dashi stock
  • 6 frozen dumplings
  • 2 eggs
  • 2 cups cooked rice
  • Scallions
  • Shichimi Togarashi, Japanese seven spice

Instructions
 

  1. Beat the eggs in a bowl, then use a pair of chopsticks to gently poke and break the egg yolks, lifting a few times without mixing the yolks with the whites.
  2. In a skillet, add the onions and spread them into a single layer.
  3. Pour in the broth and bring it to a simmer.
  4. Add the dumplings, cover and cook for 8-10 minutes or until the dumplings are fully cooked.
  5. Evenly pour the egg mixture into the pan.
  6. Cover and cook on low heat until the eggs are almost set but still a little runny.
  7. Serve over a bowl of rice and garnish with scallions and seven spice.
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