Oyakodon (Chicken and Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl)
Total time: 60 min
Yield: 312 g
Ingredients: Boiled chicken breast 80 g; Chia seeds 10 g; White rice 50 g; Raw egg 55 개; Onion 80 g; Cooking sake 10 ml; Brown rice oil 10 g; Soy sauce 5 g; Hondashi (soup stock) 2 g; Mirin (sweet cooking wine) 10 g

Cook 60 min Difficulty NORMAL 465 kcal

#Oyakodon #Japanese food #Donburi #Egg dish #Chicken dish #Homemade #Easy recipe #Japanese cuisine #One bowl meal #Chicken and egg rice bowl

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Ingredients

Main ingredients

Boiled chicken breast 80 g
Chia seeds 10 g
White rice 50 g
Raw egg 1 개
Onion 80 g

Seasonings/Sauce

Cooking sake 10 ml
Brown rice oil 10 g
Soy sauce 5 g
Hondashi (soup stock) 2 g
Mirin (sweet cooking wine) 10 g

Nutrition summary

Carbohydrates 37.62 g 33%

Protein 33.61 g 30%

Fat 18.59 g 37%

Serving size 312g

Cooking steps

1

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

In a pan, add soy sauce, mirin, sugar, and water, and bring to a boil.
3

Add the onion and chicken to the pan and cook until done.
4

Beat the eggs and pour them evenly over the pan.
5

Cook on low heat until the egg is softly set but still slightly runny.
6

Place rice in a serving bowl and top with the cooked ingredients.

Oyakodon (Chicken and Egg Rice Bowl)

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