Oyakodon (Japanese Chicken and Egg Rice Bowl) recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Chicken
Ingredients
- 2 cups uncooked jasmine rice 4 cups water 4 skinless, boneless chicken thighs, cut into small pieces 1 onion, cut in half and sliced 2 cups dashi stock, made with dashi powder ¼ cup soy sauce 3 tablespoons mirin (Japanese rice wine) 3 tablespoons brown sugar 4 eggs
Nutrition Info
- 688.4 caloriescarbohydrate: 97.9 gcholesterol: 208.3 mgfat: 14.6 gfiber: 2.2 gprotein: 35.3 gsaturatedFat: 4.2 gservingSize: -sodium: 1225.6 mgsugar: 16.9 gtransFat: : -unsaturatedFat: : -
Directions Oyakodon (Japanese Chicken and Egg Rice Bowl)
Directions
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Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.