Oyakodon

Name: Oyakodon
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 400 g Cooked Japanese rice; 250 g Boneless chicken thighs; 150 g Eggs; 100 g Onion; 150 ml Dashi stock; 30 ml Soy sauce; 30 ml Mirin; 5 g Sugar; 10 g Spring onion

Japan · 2 servings · Prep 10 min · Cooking 15 min · Easy

A Japanese rice bowl with chicken and egg cooked in a sweet and savoury dashi broth.

Ingredients

Cooked Japanese rice400 g
Boneless chicken thighs250 g
Eggs150 g
Onion100 g
Dashi stock150 ml
Soy sauce30 ml
Mirin30 ml
Sugar5 g
Spring onion10 g

Allergens

Gluten, Fish, Soy, Eggs

Method

Cut the chicken into bite-sized pieces and slice the onion.
In a small frying pan, bring the dashi, soy sauce, mirin and sugar to the boil.
Add the onion and chicken and cook for 6-7 minutes.
Drizzle in the lightly beaten eggs, cover and cook for 1 minute: they should remain soft.
Slide the mixture onto the hot rice in the bowls.
Finish with the sliced spring onion.

Nutrition facts (estimate)

	Per serving (515 g)	Per 100 g
Energy	2536 kJ / 606 kcal	492 kJ / 118 kcal
Protein	41 g	8.0 g
Carbohydrates	73 g	14 g
of which sugars	12 g	2.3 g
Fat	13 g	2.4 g
of which saturates	3.9 g	0.8 g
Fibre	1.4 g	0.3 g
Salt	2.5 g	0.5 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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