Description
A quick and easy Oyakodon cooked in one pot, perfect for a family dinner in just 30 minutes.
Ingredients
Scale
- 2 cups cooked rice
- 2 boneless chicken thighs, sliced
- 1 onion, thinly sliced
- 4 eggs
- 1/2 cup dashi stock (or chicken broth)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- Green onions, for garnish
Instructions
- Prepare the sauce: In a medium-sized pan over medium heat, combine the dashi (or chicken broth), soy sauce, mirin, and sugar. Stir it all together until well combined. Bring it to a simmer, then reduce heat.
- Add the chicken and onion: Toss in the sliced chicken and onion, stirring occasionally, and cook until the chicken is cooked through and the onions are soft.
- Beat the eggs: Crack the eggs into a bowl and beat them lightly.
- Add the eggs to the pan: Pour the beaten eggs over the chicken mixture, cover the pan, and cook until the eggs are just set.
- Serve: Scoop the warm rice into bowls, then ladle the chicken and egg mixture over the top, garnishing with green onions.
Notes
Oyakodon is versatile and can be customized with leftover vegetables or alternate proteins like tofu or shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 300mg