Oyakodon (Japanese Chicken and Egg Rice Bowl)

Method

1. 1

   Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.

2. 2

   Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.

3. 3

   Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.

4. 4

   Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

Nutrition

calories

688 kcal

fatContent

15 g

fiberContent

2 g

sugarContent

17 g

sodiumContent

1226 mg

proteinContent

35 g

cholesterolContent

208 mg

carbohydrateContent

98 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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