Japanese

Oyakodon (Chicken and Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cup short-grain rice, cooked, hot; 8 oz chicken thighs, boneless, bite-size pieces; 0.5 yellow onion, sliced thin; 0.75 cup dashi, from granules or fresh; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tsp granulated sugar; 3 egg, lightly beaten; 2 scallion, sliced

25 min2 servings685 calories

Contains

gluten
egg
fish
soy

Drafted with AI, reviewed by Minced

Nutrition per serving

estimate · USDA data

Calories: ~685
Protein: ~35 g
Carbs: ~70 g
Fat: ~27 g

More nutrition

Nutrition facts

Per serving, estimated

Calories685

% Daily value*

Total fat 27 g: 34%
Sodium 1430 mg: 62%
Total carbohydrate 70 g: 25%
Dietary fiber 1 g: 4%
Protein 35 g: 69%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Skillet

Ingredients

2 servings

2 cupsshort-grain rice, cooked, hot
8 ozchicken thighs, boneless, bite-size pieces
1/2 yellow onion, sliced thin
3/4 cupdashi, from granules or fresh
2 tbspsoy sauce
2 tbspmirin
1 tbspsake
1 tspgranulated sugar
3 eggs, lightly beaten
2 scallions, sliced

Skip pantry staples (1 in this recipe)

quantities scale with servings

Method

Combine dashi, soy sauce, mirin, sake, and sugar in a wide skillet. Bring to a simmer.
Add onion and chicken. Cook 5-6 min over medium heat until the chicken is cooked through.
Pour the egg over in a spiral. Cover and cook 1 min until the edges set but the center is still soft.
Slide half over each bowl of rice. Top with scallion.

Oyakodon (Chicken and Egg Rice Bowl)

Nutrition per serving

Cookware

Ingredients