Oyakodon 2

Name: Oyakodon 2
Yield: 440 g
Ingredients: Boiled Egg 90 pcs; Low-Sugar Oyster Sauce 10 g; Seasoned Soy Sauce 20 ml; Onion 70 half (1/2 onion); Brown Rice Konjac 150 pack; Boiled Chicken Breast 100 serving (palm size)

386 kcal

#Oyakodon #Japanese home-cooked meal #Chicken rice bowl #Egg rice bowl #Rice bowl recipe #Easy cooking #One-bowl dish #Japanese food #Homemade meal #Chicken recipe

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Ingredients

Main ingredients

Boiled Egg 2 pcs
Low-Sugar Oyster Sauce 10 g
Seasoned Soy Sauce 20 ml
Onion 1 half (1/2 onion)
Brown Rice Konjac 1 pack
Boiled Chicken Breast 1 serving (palm size)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 29.81 g 31%

Protein 44.17 g 46%

Fat 9.41 g 22%

Serving size 440g

Cooking steps

1

Cut the chicken and onion into bite-sized pieces.
2

Heat some oil in a pan and sauté the onions.
3

Add the chicken and cook until done.
4

Pour in soy sauce, mirin, sugar, and kelp broth, and bring to a boil.
5

Beat the eggs, pour them into the pan, and turn off the heat when the eggs are still slightly runny.
6

Serve over rice.

Oyakodon 2

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