Oyakodon Chicken and Egg Bowl
A comforting Japanese rice bowl with tender chicken and silky eggs
Ingredients
Instructions
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Prepare the sauceIn a small bowl, combine dashi stock, mirin, soy sauce, and sugar. Stir well until the sugar dissolves completely. Set aside.
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Cook the onions and chickenHeat vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 2-3 minutes until they begin to soften. Add the chicken pieces and cook for 5-6 minutes until the chicken is no longer pink and begins to brown slightly.
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Simmer with saucePour the sauce mixture over the chicken and onions. Bring to a simmer and cook for about 5 minutes, allowing the chicken to absorb the flavors. Skim off any foam that rises to the surface.
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Add the eggsReduce heat to low. Slowly pour the beaten eggs in a circular motion over the chicken and sauce. Cover the skillet with a lid and cook for 2-3 minutes until the eggs are just set but still slightly runny on top.
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Finish and serveRemove from heat. Divide the hot cooked rice among four bowls. Carefully spoon the chicken and egg mixture over the rice, including some of the savory sauce. Garnish with sliced scallions and sesame seeds. Serve immediately with shichimi togarashi on the side if desired.
Nutritional Information
550
Calories
per serving
32
Protein
g per serving
65
Carbohydrates
g per serving
16
Total Fat
g per serving
4
Saturated Fat
g per serving
2
Fiber
g per serving
10
Sugar
g per serving
980
Sodium
mg per serving
6
Vitamin C
mg per serving
2.5
Iron
mg per serving
Oyakodon Chicken and Egg Bowl is Also Known As
Oyako Donburi, Parent and Child Bowl, Chicken and Egg Rice Bowl or 親子丼
