Oyakodon Chicken and Egg Bowl
Comforting chicken and onion simmered with silky egg.
- prep 10 min
- cook 15 min
- total 25 min
- serves 2
- intermediate
- Japan
Ingredients
- 300 g chicken thigh
- 4 pcs egg
- 1 pcs onion
- 300 g rice
- 3 tbsp soy sauce
- 2 tbsp mirin
Steps
- Simmer the onion in soy sauce, mirin, and dashi.
- Add the chicken pieces and cook until done.
- Pour the beaten eggs over, cover, and cook 1 minute until just set.
- Slide onto rice bowls.
≈ 620 kcal · 36 g protein · 68 g carbs · 20 g fat — per serving, estimate