Oyakodon (Japanese Chicken and Eggs Rice Bowl)
Oyakodon - a Japanese recipe of a donburi, or rice bowl, that calls for chicken and eggs. Also called parent and child donburi.
Servings: 2 people
Ingredients
- 1/4 onion cut into rings
- 8 oz (230g) chicken thigh or leg, fat trimmed and cut into bite-sized pieces
- 3 large eggs lightly beaten
- 3/4 cup water
- 1 stalk scallion cut diagonally
Sauce:
- 2 tablespoons Mizkan bonito flavored soup base or soy sauce
- 1 1/2 tablespoons mirin
- 1 teaspoon sugar
Instructions
- Combine all the Sauce ingredients in a small bowl and stir well.
- Heat a small saucepan over high heat and bring the water to a boil. Add the sliced onion, chicken, and sauce, and cook for 2 minutes, or until the chicken is cooked through. Skim off any scum that forms.
- Pour the eggs slowly in a circular motion, covering the chicken. Reduce the heat to a simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are set. Add the scallions.
- To serve, add steamed rice to two bowls and top with the simmered chicken and eggs. Serve immediately.
Nutrition
Serving: 2people | Calories: 377kcal | Carbohydrates: 10g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 357mg | Sodium: 285mg | Fiber: 1g | Sugar: 6g