Japanese Oyakodon
Classic Japanese chicken and egg rice bowl with savory dashi broth
Ingredients
Instructions
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Prepare the sauceIn a medium bowl, combine dashi stock, mirin, soy sauce, and sugar. Stir until the sugar is completely dissolved. Set aside.
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Cook the chicken and onionsHeat a medium-sized skillet (preferably with a lid) over medium heat. Add the dashi mixture and bring to a gentle simmer. Add the sliced onions, spreading them evenly across the pan. Layer the chicken pieces on top of the onions. Cover and simmer for about 5 minutes, or until the chicken is nearly cooked through and the onions are soft.
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Add the eggsReduce heat to low. Drizzle the beaten eggs evenly over the chicken and onions. Cover and cook for 2-3 minutes until the eggs are just set but still slightly runny on top. The eggs should be soft and custardy, not fully firm.
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Serve over riceDivide the hot rice among 4 bowls. Carefully slide one-quarter of the chicken, egg, and sauce mixture over each portion of rice. The heat from the rice and the mixture will continue to cook the eggs slightly.
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Garnish and serveSprinkle each bowl with sliced scallions and sesame seeds if using. Offer shichimi togarashi on the side for those who want a spicy kick. Serve immediately while hot.
Nutritional Information
520
Calories
per serving
32
Protein
g per serving
58
Carbohydrates
g per serving
18
Total Fat
g per serving
4.5
Saturated Fat
g per serving
1.8
Fiber
g per serving
9
Sugar
g per serving
980
Sodium
mg per serving
6
Vitamin C
mg per serving
2.5
Iron
mg per serving
Japanese Oyakodon is Also Known As
Oyako Donburi, Parent-and-Child Bowl, Chicken and Egg Rice Bowl or 親子丼
