Oyakodon - Japanese Chicken and Egg Rice Bowl

Ingredients

• 2 boneless, skinless chicken breasts (250g / 8.8oz), thinly sliced 2 boneless, skinless chicken breasts (250g / 8.8oz), thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake (optional) 1 tablespoon sake (optional)
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 4 large eggs 4 large eggs
• 4 cups (800g) steamed Japanese rice 4 cups (800g) steamed Japanese rice
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• Nori seaweed, cut into thin strips (for garnish) Nori seaweed, cut into thin strips (for garnish)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 52g (6g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or pan, heat a tablespoon of oil over medium heat. Add the sliced onions and cook until they become translucent.
2. 2.
   Add the sliced chicken to the pan and cook until it is no longer pink.
3. 3.
   In a bowl, mix together the soy sauce, mirin, sake (if using), and chicken broth. Pour the mixture into the pan with the chicken and onions.
4. 4.
   Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
5. 5.
   In a separate bowl, beat the eggs lightly.
6. 6.
   Slowly pour the beaten eggs over the chicken and onions in the pan. Cover the pan and cook for about 2 minutes, or until the eggs are softly set.
7. 7.
   Divide the steamed rice into four bowls. Carefully scoop the chicken, onions, and eggs over the rice.
8. 8.
   Garnish with sliced green onions and nori seaweed strips.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breasts — To ensure tender chicken, slice it thinly against the grain.
• Eggs — Be sure to lightly beat the eggs to maintain a soft and delicate texture.

Tips & Tricks

• For a richer flavor, you can add a splash of dashi stock to the broth.
• If you prefer a sweeter taste, increase the amount of mirin in the recipe.
• Garnish with a sprinkle of shichimi togarashi (Japanese seven spice) for a touch of heat.
• Feel free to add some steamed vegetables like broccoli or snow peas for added freshness and color.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve oyakodon hot, straight from the pan, to fully enjoy the comforting warmth and flavors. It pairs well with a simple side salad or pickled vegetables.

Presentation advice

To enhance the visual appeal, arrange the sliced green onions and nori seaweed strips in an attractive pattern on top of the dish. The vibrant colors will make the oyakodon even more enticing.