Oyakodon

Oyakodon is a comforting Japanese rice bowl topped with tender chicken and soft-cooked eggs, all simmered in a savory dashi sauce. This healthy breakfast dish is not only delicious but also nourishing, making it a perfect start to your day.

Ingredients

• Japanese short-grain rice - 150 grams
• Water - 300 ml
• Chicken thigh, boneless and skinless - 200 grams
• Eggs - 4 large
• Onion - 1 medium, thinly sliced
• Dashi stock - 200 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sugar - 1 teaspoon
• Spring onions - 2, chopped for garnish

Steps

1. Rinse the short-grain rice under cold water until the water runs clear. Drain and combine with 300 ml of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then simmer covered for 20 minutes until tender.
2. While the rice is cooking, prepare the Oyakodon sauce by combining dashi stock, soy sauce, mirin, and sugar in a medium-sized skillet over medium heat. Stir until the sugar dissolves.
3. Add the sliced onion to the skillet and simmer for about 5 minutes until the onion becomes translucent.
4. Cut the chicken thigh into bite-sized pieces and add them to the skillet. Cook for about 5-7 minutes or until the chicken is cooked through.
5. In a bowl, beat the eggs lightly. Pour the beaten eggs over the chicken and onion mixture in the skillet. Cover and cook for about 3-4 minutes until the eggs are softly set.
6. Serve the cooked rice in bowls and spoon the chicken and egg mixture over the rice. Garnish with chopped spring onions.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 55 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken and eggs, supporting muscle health.
• Contains healthy fats and essential nutrients from eggs and spring onions.

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