Description
Enjoy the delightful flavors of Easy Oyakodon, a comforting chicken and egg bowl that’s quick and satisfying.
Ingredients
Scale
- ¼ onion
- 1 green onion/scallion
- 5 oz boneless, skinless chicken thigh
- 2 large eggs
- ⅓ cup water
- ½ tsp dashi powder
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp sugar
- 1 serving cooked Japanese short-grain rice
- shichimi togarashi (optional)
Instructions
- Gather all the ingredients to ensure a smooth cooking process.
- Slice ¼ onion into thin strips.
- Chop 1 green onion/scallion diagonally, keeping the green and white parts separate.
- Cube 5 oz boneless, skinless chicken thigh into bite-sized pieces.
- Beat 2 large eggs in a small bowl.
- Combine in a cold pot ⅓ cup water, ½ tsp dashi powder, 1 Tbsp soy sauce, and 1 Tbsp mirin.
- Stir in 1 tsp sugar, the onion slices, and the white part of the green onion.
- Layer the chicken pieces evenly over the onion in a single layer and turn the heat to medium-high.
- Cover with a lid and cook for 3 minutes.
- Flip the chicken to cook the other side, adding 1–2 Tbsp water if necessary.
- Cover again and cook for an additional 1–2 minutes, then reduce heat to medium.
- Drizzle the beaten egg in a spiral pattern over the chicken and onion mix.
- Cook until the egg just sets, then turn off the heat.
- Serve 1 portion of cooked Japanese short-grain rice in a donburi bowl, pouring the oyakodon over it.
- Enjoy immediately, and sprinkle with shichimi togarashi if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 300 mg