Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon, a comforting Japanese chicken and egg rice bowl, is a delightful blend of tender chicken simmered with fluffy eggs over sticky rice. Perfect for busy weeknights, this dish is quick to prepare and bursting with flavor. With its rich umami sauce and vibrant colors, Oyakodon is sure to impress at any dinner table. Enjoy this heartwarming meal that feels like a hug in a bowl!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Ingredients
Scale
- 250g boneless, skinless chicken thighs
- 3 large fresh eggs
- 2 cups cooked short-grain rice
- 2 tbsp low-sodium soy sauce
- 1 tbsp mirin
- 1/2 cup dashi stock
- 1 tsp sugar
- chopped green onions for garnish (optional)
Instructions
- Cut chicken thighs into bite-sized pieces.
- In a bowl, combine soy sauce, mirin, dashi stock, and sugar; mix well.
- Heat oil in a non-stick skillet over medium heat; sauté chicken until golden brown (about 5 minutes).
- Pour sauce over chicken and simmer for 5 minutes until tender.
- Crack eggs gently into the skillet; stir lightly and cover. Cook for 2 minutes until set.
- Serve mixture over bowls of hot rice and garnish with green onions.
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 570
- Sugar: 5g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 240mg