published on in Celeb Gist

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

Democracy Dies in Darknessclock25 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Jess Eng

A comforting spoonful of egg, chicken and rice from a one-pan oyakodon recipe makes for a quick, delicious meal. For the best results, use boneless chicken thighs, but you can also substitute with chicken breasts or firm tofu (see Notes).

Storage: Refrigerate leftovers for up to 3 days.

Where to buy: Instant dashi and spice blend shichimi togarashi can be found at Asian markets or online. Mitsuba, a Japanese herb akin to parsley, can be found at Asian markets.

From Food and Features intern Jess Eng.

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Ingredients

measuring cup

Servings: 2-3 (makes about 3 cups)

Directions

Time Icon Active: 20 mins| Total: 25 mins

  • Step 1

    In a medium skillet over medium heat, combine the dashi, mirin, soy sauce and sugar and bring to a simmer. Taste, and season with more soy sauce and/or sugar, if desired. Add the onions and simmer until they begin to soften, 6 to 7 minutes.

  • Step 2

    Arrange the chicken around the skillet and simmer until it is opaque and white on the outside, 6 to 7 minutes total.

  • Step 3

    Pour the beaten eggs in a smooth stream over the skillet until the egg mixture covers all of the surface area. The texture of the eggs will look soupy, but that’s normal. Cover the pan and let the eggs fully cook, 2 to 3 minutes, or until custardy. Uncover, sprinkle the scallions and/or mitsuba, if using, over the eggs, and remove from the heat.

  • Step 4

    To serve, divide the rice among the bowls, followed by the oyakodon. Serve with the shichimi togarashi at the table for heat.

    • Notes

    Chicken breast, cut into 1- to 1 1/2 inch-pieces, and sliced tofu take less time to cook, 3 to 4 minutes total.

    For crispier chicken, brown the chicken on both sides before adding the other ingredients. Then, transfer it to a plate. Proceed with the recipe, arranging the cooked chicken evenly around the skillet before adding the eggs.

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    Nutritional Facts

    Per serving (1 cup), based on 3

    • Calories

      263

    • Fat

      14 g

    • Saturated Fat

      5 g

    • Carbohydrates

      8 g

    • Sodium

      331 mg

    • Cholesterol

      315 mg

    • Protein

      28 g

    • Fiber

      1 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Food and Features intern Jess Eng.

    Tested by Jess Eng.

    Published August 16, 2022

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