JapaneseLunch

Oyakodon (Chicken & Egg Rice Bowl)

Name: Oyakodon (Chicken & Egg Rice Bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 356.1 g chicken thighs; 4.1 large eggs; 1 medium onion; 3.1 cups cooked Japanese rice; 2 tbsp soy sauce; 1 cup dashi stock

Authentic japanese lunch you can cook at home in about 25 minutes. 6 simple ingredients, step-by-step.

Total time

25 min

Serves

Per serving

321 kcal

Difficulty

Easy

Ingredients (2 servings)

356.1 gchicken thighs
4.1 largeeggs
1 mediumonion
3.1 cupscooked Japanese rice
2 tbspsoy sauce
1 cupdashi stock

Instructions

1
Slice chicken thighs into bite-sized pieces and thinly slice the onion.
2
Combine dashi stock, soy sauce, and a tablespoon of mirin in a shallow pan and bring to a simmer.
3
Add onion slices and cook for 3 minutes, then add chicken and simmer for 6-7 minutes until cooked through.
4
Lightly beat eggs and pour over the chicken mixture, cover, and cook for 90 seconds until just set.
5
Serve immediately over steamed rice in three bowls.

Nutrition per serving

321

kcal · Calories

g · Protein

g · Carbs

g · Fat

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