15 min · 1 serving · @Takes Two Eggs
Oyakodon (Japanese Chicken and Egg Rice Bowl)
A comforting Japanese rice bowl with tender chicken and silky eggs simmered in a sweet-savory dashi sauce.
Nutrition per serving
- 620 kcal
- 38 g protein
- 72 g carbs
- 18 g fat
Ingredients
- 190 g cooked white rice
- 4 oz chicken thigh, sliced
- 2 large eggs, lightly beaten
- 80 ml dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ¼ onion, thinly sliced
- 1 tbsp scallions, sliced
- 1 pinch nori strips (optional)
Steps
- Cook rice and place in a serving bowl.
- In a small pan, combine dashi, soy sauce, mirin, and sugar; bring to a simmer.
- Add sliced onion and chicken to the pan; cook until chicken is nearly cooked through, about 4-5 minutes.
- Pour beaten eggs evenly over the chicken and onions; cover and cook until eggs are just set but still slightly runny, about 1-2 minutes.
- Slide the chicken and egg mixture over the rice.
- Garnish with scallions and nori, then serve immediately.
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