Oyakodon Chicken Egg

Oyakodon, a comforting Japanese rice bowl, combines tender chicken and fluffy eggs simmered in a savory dashi broth. This high-protein dish is perfect for a quick yet satisfying dinner.

Ingredients

• Boneless chicken thighs - 300 grams
• Onion - 1 medium, thinly sliced
• Dashi stock - 250 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sake - 1 tablespoon
• Sugar - 1 teaspoon
• Eggs - 4 large
• Cooked Japanese rice - 2 cups
• Green onions - 2 stalks, chopped for garnish

Steps

1. Prepare the dashi stock by dissolving dashi powder in 250 ml of water if not using premade stock.
2. In a skillet, add the sliced onion and dashi stock, then bring to a simmer over medium heat.
3. Cut the chicken thighs into bite-sized pieces and add them to the skillet. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Stir in the soy sauce, mirin, sake, and sugar. Let it simmer for another 2-3 minutes to meld the flavors.
5. In a bowl, beat the eggs lightly. Pour the eggs over the chicken mixture in the skillet. Cover and let it cook for 2-3 minutes until the eggs are just set but still slightly runny.
6. Spoon the cooked rice into two bowls and top each with half of the chicken and egg mixture.
7. Garnish with chopped green onions and serve immediately.

Nutrition

• Calories: 570
• Protein: 30 g
• Carbs: 75 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 340 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Contains essential vitamins and minerals from the eggs and chicken.

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