Chicken and Egg Oyakodon
Ingredients
- 500 g boneless chicken thighs
- 320 g Japanese short-grain rice
- 5 eggs
- 1 onion
- 3 tbsp soy sauce
- 3 tbsp mirin
- 2 tsp dashi stock powder
- 3 spring onions
Nutrition (per serving)
- Calories
- 627 kcal
- Protein
- 39.6 g
- Carbohydrate
- 74.4 g
- of which sugars
- 7.8 g
- Fat
- 17.6 g
- of which saturates
- 5.3 g
- Fibre
- 1.8 g
- Salt
- 2.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to packet instructions. Dissolve the dashi powder in 200ml hot water, then mix in the soy sauce and mirin.
- 2
Halve and thinly slice the onion. Slice the chicken thighs into 2cm pieces.
- 3
Pour the dashi mixture into a wide frying pan, add the onion, and simmer for 4 minutes. Add the chicken pieces and cook for 5-6 minutes until cooked through.
- 4
Lightly beat the eggs and pour over the chicken and onion mixture. Cover with a lid and cook over low heat for 2 minutes until the egg is just set but still silky.
- 5
Spoon the rice into bowls and slide the chicken and egg topping over the rice. Garnish with sliced spring onions.
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