Oyakodon

Name: Oyakodon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 10½ oz Sushi Rice; 1 cup Dashi Stock; 3 tbsp Soy Sauce; 3 tbsp Mirin; ½ oz White Sugar; 1 Onion; 1¼ lb Chicken Thigh; 4 Eggs; 2 Scallions

By Eatpace

Chicken and eggs simmer in a sweet dashi-soy broth and are spooned over Japanese rice. The chicken cooks while the rice steams, so both are ready together.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 578; kcal per serving
Protein: 42g; per serving

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Chicken and set egg in dashi broth over rice, topped with sliced scallions.

40 min

Ingredients

9 ingredients

4 servings

Contains fish, eggs, gluten and soy. Always check labels.

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Nutrition per serving

Estimated

578 kcal

Protein: 42 g
Carbs: 71 g
Fat: 11 g
Fiber: 1 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 30 min cook

Cook

Step 1. Rinse Sushi Rice until the water runs mostly clear and drain. Bring it to a boil with Water in a covered saucepan, then reduce the heat to low and cook until the water is absorbed, about 15 minutes.
Step 2. Remove the rice from the heat and let it stand covered until tender, about 10 minutes. Fluff with a fork.
Step 3. Meanwhile, bring Dashi Stock, Soy Sauce, Mirin and White Sugar to a simmer in a large skillet over medium heat. Add Onion and simmer until it begins to soften, about 4 minutes.
Step 4. Add Chicken Thigh in an even layer. Simmer gently, turning the pieces once, until cooked through with no pink inside, about 8 minutes.
Step 5. Beat Eggs lightly and pour evenly over the chicken. Cover and cook over low heat until the eggs are set throughout, about 3 minutes; remove from the heat.

Finish & serve

Step 6. Divide the rice among bowls. Spoon the chicken, eggs and broth over it, then scatter Scallions on top.

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Tips

Good to know

Check that the chicken reaches 165°F and the eggs reach 160°F in the center.

Swap it

For a gluten-free version, use gluten-free tamari in place of the soy sauce and check the dashi label.

Leftovers

Cool leftovers promptly, refrigerate for up to 3 days and reheat until steaming hot.

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