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Oyakodon (Japanese Chicken & Egg Rice Bowls)
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Chicken and Poultry
Cuisine:
Japanese
Servings:
3
Calories:
435
kcal
Author:
Sarah
Ingredients
⅔
cup
dashi stock
1
tablespoon
soy sauce
1
tablespoon
mirin
1
teaspoon
sugar
1
pound
boneless skinless chicken thighs
(450g, cut into bite-sized pieces)
1
medium onion
(thinly sliced)
2
large eggs
(beaten)
2 1/2
cups
Steamed medium grain rice
1
scallion
(chopped)
Instructions
In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.
Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
Serve over freshly steamed rice and garnish with chopped scallions.
Nutrition
Calories:
435
kcal
|
Carbohydrates:
45
g
|
Protein:
39
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
253
mg
|
Sodium:
731
mg
|
Potassium:
570
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
235
IU
|
Vitamin C:
3.5
mg
|
Calcium:
68
mg
|
Iron:
2.3
mg