Japanese Egg and Rice Oyakodon
JapaneseOther InternationalDesi eggsMedium
Japanese oyakodon — chicken and egg simmered in a sweet soy broth, served over warm rice. A classic comforting donburi bowl.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 Desi eggs, beaten
- 200g chicken pieces, sliced
- 2 cups cooked rice
- 1 onion, sliced
- 100ml water or light stock
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin (alternative: 1 tsp sugar and 1 tsp vinegar)
- 2 spring onions, chopped
Method
- Simmer the water, soy sauce, sugar and mirin with the onion for 3 minutes.
- Add the chicken and cook for 5 minutes until done.
- Pour the beaten egg over the pan and cover for 2 minutes until just set.
- Spoon the chicken and egg over bowls of warm rice.
- Top with spring onions and serve.
Nutrition — estimated per serving
Calories (estimate)430 kcal
Protein (estimate)26 g
Fat (estimate)13 g
Carbs (estimate)46 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Mirin can be replaced with a little sugar and vinegar. Cook chicken and eggs fully. Contains egg, soy and chicken.