Oyakodon Recipe (Japanese Chicken & Egg Rice Bowl)
This quick & easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice.
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Calories: 435kcal
Servings: 1
Equipment
- Medium-sized Pot
- Lid
Ingredients
- 150 g skinless boneless chicken thighs cut into small pieces
- 1/2 medium onion sliced
- 1/2 cup chicken stock or dashi
- 1 tbsp soy sauce or more to taste
- 1 tbsp mirin
- 1 tsp sugar
- 2 large eggs
- 1 1/2 cup cooked rice to serve
- green onion sesame oil, nori and/or togarashi optional, for garnish
Instructions
- Combine chicken, soy sauce, mirin, and sugar in a bowl. Marinate for 5-10 minutes.
- Lightly beat eggs in a bowl, keeping the egg whites visible.
- Bring chicken stock to a boil in a small pan over medium heat. Add onion and cook for 1 minute.
- Add the marinated chicken and cook for 1-2 minutes on each side.
- Pour the egg mixture into the pan and cook until the edges are nearly set. Lightly scramble.
- Serve over rice, garnish as desired, and enjoy!
Nutrition
Calories: 435kcal | Carbohydrates: 45g | Protein: 39g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 253mg | Sodium: 731mg | Potassium: 570mg | Fiber: 1g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 3.5mg | Calcium: 68mg | Iron: 2.3mg