Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon, a delightful and time-honored Japanese dish, encompasses tender sautéed chicken bathed in a Japanese broth, enriched with egg, and finally presented over a bed of rice. This dish is not only remarkably simple to prepare but also exceptionally satisfying and flavorful.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.
Nutrition
Calories: 688kcalCarbohydrates: 98gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 208mgSodium: 1226mgPotassium: 510mgFiber: 2gSugar: 17gVitamin C: 4mgCalcium: 80mgIron: 3mg
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