Oyakodon with Chicken Thighs

Name: Oyakodon with Chicken Thighs
Total time: 15 min
Yield: 552.5 g
Ingredients: Fresh Egg 82.5 each; Onion 85 g; King Oyster Mushroom 118 g; Fresh Cabbage 104 g; Chicken Thigh 100 g; Ground Black Pepper 3 g; Allulose Syrup 20 ml; Dark Soy Sauce 20 ml; Tsuyu Sauce 20 g

Cook 15 min Difficulty NORMAL 438 kcal

#Oyakodon #Chicken Thigh Rice Bowl #Japanese Cuisine #Egg Dish #Chicken Recipe #Easy Recipe #One Bowl Meal #Home Meal #Toyakodon

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Ingredients

Main ingredients

Fresh Egg 1.5 each
Onion 85 g
King Oyster Mushroom 118 g
Fresh Cabbage 104 g
Chicken Thigh 100 g

Seasonings/Sauce

Ground Black Pepper 3 g
Allulose Syrup 20 ml
Dark Soy Sauce 20 ml
Tsuyu Sauce 20 g

Nutrition summary

Carbohydrates 48.82 g 39%

Protein 38.78 g 31%

Fat 16.52 g 30%

Serving size 552.5g

Cooking steps

1

Cut the chicken thighs into bite-sized pieces.
2

Julienne the onion.
3

Lightly beat the eggs in a bowl.
4

Heat oil in a pan and cook the chicken thighs.
5

When the chicken is half cooked, add the onions and stir-fry.
6

Add soy sauce, mirin, sugar, and water, then simmer.
7

Pour in the eggs, cover with a lid, and cook over low heat.
8

Serve the cooked chicken and egg over rice to finish.

Oyakodon with Chicken Thighs

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