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justonecookbook.com

Oyakodon (Chicken And Egg Rice Bowl)

Imported & edited by @williamsmi3

Prep Time

15m

Cook Time

10m

Total Time

25m

Donburi

Over Rice

Oyakodon (Chicken And Egg Rice Bowl) Image

justonecookbook.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 2

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½ onion (4 oz, 113 g; peeled)

10 oz boneless, skinless chicken thighs (typically 1–2 thighs; use plant-based meat substitute for vegan/vegetarian)

1 Tbsp sake (for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit)

3-4 large eggs (50 g each w/o shell) (at room temperature; for vegan/vegetarian, use egg substitute such as JUST Egg)

For The Seasonings

½ cup dashi (Japanese soup stock) (use standard

Awase Dashi,

dashi packet

powder, or

Vegan Dashi)

2 Tbsp soy sauce

2 Tbsp mirin

2 tsp sugar

For Serving

2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)

4 sprigs mitsuba (Japanese parsley) (or green onion/scallion)

shichimi togarashi (Japanese seven spice) (optional)

Japanese sansho pepper (optional)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

771kcal

38%
Fat

24g

1%
Saturated Fat

6g

0%
Carbohydrates

81g

4%
Fiber

3g

0%
Sugar

7g

0%
Protein

54g

2%
Cholesterol

353mg

17%
Sodium

1,690mg

84%

Percent Daily Values are based on a 2,000 calorie diet.

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Oyakodon (Chicken And Egg Rice Bowl)

Ingredients

For The Seasonings

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts