How To Make Oyakodon (Japanese Chicken and Egg Rice Bowl)
When you want it fresh and light, it’s time to put the spotlight on these must-have Japanese recipes. Your culinary skills take center stage as you serve gastronomically appealing sushi, ramen, and miso soup! Japanese buffet right at your own home!
Serves:
Ingredients
- 2 cups cooked short-grain rice
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 boneless, skinless chicken breasts, thinly sliced
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 4 large eggs
- 2 green onions, thinly sliced
- Nori (dried seaweed), for garnish (optional)
Instructions
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Heat vegetable oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
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Add chicken to the skillet and cook until browned and cooked through, about 10 minutes.
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In a small bowl, whisk together soy sauce and mirin. Pour the mixture over the chicken and onions in the skillet.
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In a separate bowl, beat the eggs. Pour the beaten eggs over the chicken and onions in the skillet. Cook until the eggs are just set, about 3-4 minutes.
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Divide the cooked rice among 4 bowls. Scoop the chicken, onions, and eggs over the rice. Garnish with green onions and nori, if desired.
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Serve hot and enjoy!
Nutrition
- Calories : 470kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 246mg
- Sodium : 1250mg
- Total Carbohydrates : 61g
- Dietary Fiber : 2g
- Sugar : 7g
- Protein : 36g
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