Chicken and Egg Rice Bowl (Oyakodon)

Name: Chicken and Egg Rice Bowl (Oyakodon)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Japanese
Ingredients: ½ onion, julienned; 2 chicken thighs, sliced into 1 inch chunks; 1 tbsp sake; 3 eggs; ½ cup dashi; 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar

7 steps

Prep:5minCook:10min

Updated at: Sat, 27 Apr 2024 08:57:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories884.8 kcal (44%)

Total Fat55.5 g (79%)

Carbs27.2 g (10%)

Sugars15.3 g (17%)

Protein63.2 g (126%)

Sodium2456.8 mg (123%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

0.5onion

julienned

2chicken thighs

sliced into 1 inch chunks

1 Tbspsake

3eggs

½ cupdashi

2 Tbspsoy sauce

2 Tbspmirin

1 tspsugar

Instructions

Step 1

Debone chicken thighs and cut them into 1 inch chunks. You can also get boneless chicken thighs to begin with to save time.

Step 2

Julienne half an onion.

Step 3

In a bowl, combine soy sauce, mirin, sake, sugar, and dashi stock. If you don’t have any dash stock, water mixed with hondashi powder will work fine.

Step 4

In a non-stick pan over medium heat, add the chicken, onions, and sauce. Bring to a simmer and reduce the sauce while stirring until the chicken is cooked.

Step 5

Once the chicken is cooked, reduce the heat to low and whisk 3 eggs together and drizzle it in over the chicken.

Step 6

Cover the pan and let the eggs steam for a minute or two depending on how runny you like the eggs.

Step 7

Transfer over a bed of rice and garnish with sliced scallions (optional)