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5
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Oyako Don
I tried this simple Japanese egg and chicken recipe from Food52 and it has become a regular ever since. So simple, but full of layers of amazing flavors. You will love it!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main, Main Course
Cuisine:
Japanese
Servings:
4
Calories:
575
kcal
Author:
Candice
Ingredients
Ingredients
4
boneless-skinless chicken thighs
cut into 1 ½-2 inch cubes
1
onion
peeled and thinly sliced
6
eggs
beaten
8
tablespoon
chicken stock
OR 1 bouillon cube OR 1 tablespoon better than bouillon
4
tablespoon
sake
4
tablespoon
sugar
4
tablespoon
Mirin
10
tablespoon
soy sauce
4
cups
cooked rice
I use sprouted brown rice
Instructions
Instructions:
You will make this dish in 2 batches.
Put one cup of cooked rice in each of your 4 serving bowls.
Combine chicken stock, sake, sugar, Mirin and soy sauce in a bowl.
Pour half of the chicken stock mixture in a pan and bring to boil.
Add half of the chicken pieces and half of the onion slices.
Simmer until chicken pieces are cooked (about 5-7 minutes).
Add half of the egg mixture to the pan.
Cover and simmer 1-2 minutes, until the eggs are cooked but still soft.
Top two of your bowls of rice with the chicken and egg mixture.
Repeat the same process for the other 2 portions.
Nutrition
Calories:
575
kcal
|
Carbohydrates:
71
g
|
Protein:
40
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
354
mg
|
Sodium:
2884
mg
|
Potassium:
590
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
384
IU
|
Vitamin C:
2
mg
|
Calcium:
78
mg
|
Iron:
4
mg