Chicken & egg rice bowl

Name: Chicken & egg rice bowl
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 160 g Japanese short-grain rice, dry; 250 g Boneless skinless chicken thigh; 150 g Egg, without shell; 100 g Onion; 180 g Prepared fish dashi; 25 g Soy sauce; 20 g Mirin seasoning; 5 g Sugar; 10 g Spring onion

Soft egg and chicken simmered with onion over steamed rice.

Estimated total time: 30 minutes2 portionsAbout 640 kcal per portion

Oyakodon — real photograph — Photo: Ocdp · CC0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

160 g Japanese short-grain rice, dry
250 g Boneless skinless chicken thigh
150 g Egg, without shell
100 g Onion
180 g Prepared fish dashi
25 g Soy sauce
20 g Mirin seasoning
5 g Sugar
10 g Spring onion

Method

Rinse the rice and cook in water according to the packet. Thinly slice the onion and cut the chicken into small pieces.
Bring dashi, soy sauce, mirin and sugar to a simmer in a small frying pan. Add onion and cook for 5 minutes.
Add the chicken and simmer for 7–9 minutes until cooked through. Beat the eggs lightly and pour evenly into the pan.
Cover over low heat for 3–4 minutes until the egg is set. Divide rice into bowls, slide the topping over and finish with spring onion.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

親子丼

Allergens and ingredient checks

Listed allergens: eggs, fish, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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