Oyakodon: Japanese Chicken and Egg Rice Bowl
Ingredients List
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1 tablespoon olive oil
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4 skinless, boneless chicken thighs, cut into small pieces
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1 onion, cut in half and sliced
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2 cups dashi stock, made with dashi powder
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¼ cup soy sauce
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3 tablespoons mirin (Japanese rice wine)
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3 tablespoons brown sugar
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4 large eggs
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4 cups hot cooked white rice
Instructions
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Heat oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the onion and sauté until soft and translucent, about 5 minutes.
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Pour in the stock, followed by soy sauce, mirin, and brown sugar. Stir until the sugar dissolves, then bring the mixture to a boil. Lower the heat and let it simmer until slightly reduced, about 10 minutes.
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In a separate bowl, beat the eggs well. Pour the eggs into the hot stock mixture. Cover the skillet, reduce the heat, and let the eggs steam until fully cooked, about 5 minutes. Remove from heat.
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Scoop rice into 4 deep bowls and ladle the chicken and egg mixture over the top, dividing it evenly between the bowls.
Nutritional Information (per serving)
| 688 | Calories |
| 15g | Fat |
| 98g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 688 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 21% |
| Cholesterol 208mg | 69% |
| Sodium 1226mg | 53% |
| Total Carbohydrate 98g | 36% |
| Dietary Fiber 2g | 8% |
| Total Sugars 17g | |
| Protein 35g | 71% |
| Vitamin C 4mg | 5% |
| Calcium 80mg | 6% |
| Iron 3mg | 17% |
| Potassium 510mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5