Oyakodon Chicken and Egg Rice Bowl from Japanese Soul Cooking

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

By Serious Eats
25 minutes

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Details
  • Servings:   4
  • Calories:   1630
  • Protein:   57g
  •  
  • Fiber:   11g
  • Sugar:   8g
  • Carb Total:   250g
  •  
  • Trans Fat:   1g
  • Saturated:   9g
  • Fat Total:   32g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • japanese
Comments
Ingredients
  • 1 pound onions, peeled
  • 1 pound boneless chicken legs or thighs (about 2 chicken legs or 4 thighs), skinned and cut into bite-size pieces
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup dashi
  • 8 eggs
  • 6 cups cooked Japanese white rice
  • 1/4 cup mitsuba leaves (optional)
  • 1/4 cup thinly sliced scallion (optional)
  • 1/4 cup crumbled nori (optional)
  • Shichimi togarashi
Instructions

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking' serves 4 original recipe by Serious Eats.

View original preparation instructions

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