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+ Recipes
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+ Oyakodon (Japanese Chicken and Egg Rice Bowl)
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+ Oyakodon is a delicious traditional Japanese meal consisting of chicken sautéed and then cooked in a Japanese
+ broth, and then finished with egg and served over rice. It's really easy, filling, and delicious.
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+ Prep Time: 10 mins
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+ Cook Time: 30 mins
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+ Total Time: 40 mins
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+ Servings: 4 servings
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+ Ingredients
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+ - 1 tablespoon olive oil
+ - 4 skinless, boneless chicken thighs, cut into small pieces
+ - 1 onion, cut in half and sliced
+ - 2 cups dashi stock, made with dashi powder
+ - ¼ cup soy sauce
+ - 3 tablespoons mirin (Japanese rice wine)
+ - 3 tablespoons brown sugar
+ - 4 large eggs
+ - 4 cups hot cooked white rice
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+ Directions
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+ -
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Step
+ Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
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+ -
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Step
+ Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
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+ -
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Step
+ Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
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+ -
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Step
+ Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.
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+ Nutrition Facts
+ Per Serving:
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+ - 688 calories
+ - total fat 15g
+ - saturated fat 4g
+ - cholesterol 208mg
+ - sodium 1226mg
+ - total carbohydrate 98g
+ - dietary fiber 2g
+ - total sugars 17g
+ - protein 35g
+ - vitamin c 4mg
+ - calcium 80mg
+ - iron 3mg
+ - potassium 510mg
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