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oyakodon-chicken-and-egg-rice-bowl-recipe

Oyakodon Chicken and Egg Rice Bowl Recipe

A comforting Japanese dish with chicken, eggs, and rice.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 1 cup rice cooked
  • 200 grams chicken thigh cut into bite-sized pieces
  • 2 eggs beaten
  • 1 cup dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 green onion chopped

Instructions 

  1. 1. Cook the rice according to package instructions.
  2. 2. In a pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.
  3. 3. Add the chicken pieces to the pan and cook until done.
  4. 4. Pour the beaten eggs over the chicken and cover the pan. Cook until the eggs are just set.
  5. 5. Serve the chicken and egg mixture over the cooked rice. Garnish with chopped green onion.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 220mg | Sodium: 800mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

Keywords

Chicken, Egg, Oyakodon, Rice Bowl
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