AsianEasy
Oyakodon (Chicken and Egg Rice Bowl)
Serves 2 oyakodon with auto-scaled dashi-soy ratio for consistency.
Prep 10minCook 15min2 servings
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Instructions
- 1
Cut chicken thigh into bite-size pieces and thinly slice onion.
- 2
Bring dashi, soy sauce, mirin, and sugar to a simmer in a pan.
- 3
Add onion for 2 minutes, then add chicken and cook through.
- 4
Lightly beat eggs and pour in two batches, cooking until softly set.
- 5
Spoon over hot rice and drizzle with some broth.
Tips
Do not over-beat eggs to keep a fluffy texture.
Chicken thigh gives better flavor and juiciness than breast.
Nutrition (per serving)
Calories
610
kcal
Protein
34
g
Carbs
68
g
Fat
21
g
Adjust Servings
2servings
→
servings
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