Japanese · Lunch, Dinner
Oyakodon (chicken and egg rice bowl)
Silky simmered chicken and egg in a sweet soy broth, spooned over steaming rice.
- Calories
- 655 kcal
- Protein
- 45 g
- Carbs
- 73 g
- Fat
- 21 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: egg, soy.
Ingredients
- 130 g Chicken thighs (boneless)
- 2 eggs Eggs
- ½ onion Onion
- 70 g Jasmine rice
- 1 tbsp Tamari (gluten-free)
- 14 ml Mirin (rice cooking wine)
- ¾ tsp Sugar
- 80 ml Vegetable stock
- 10 g Spring onions
Method
- Cook the rice according to packet instructions.
- Simmer the onion in the stock with tamari, mirin and sugar for 4 minutes until softened.
- Add the chicken and simmer for 5-6 minutes until cooked through.
- Pour the beaten egg over the top, cover and cook for 2 minutes until just set but still soft.
- Slide the mixture over the rice and scatter with spring onion.
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