Preview
Japanese Chicken And Egg Rice Bowl (Oyakodon)
10 min
Prep Time15 min
Cook Time25 min
Total TimeOyakodon is a delicious staple in Japanese households - chicken, onion & egg simmered in a savory broth, served over fresh steamed rice. It's the perfect one-pan meal that doesn't require oil in the cooking process, making it light and healthy too!
Ingredients (2 servings)
MetricImperial
180g chicken thighs
1/2 onion
2 eggs
120ml dashi
1 tbsp sake
1 tbsp mirin
1/2 tbsp soy sauce
1 tsp monk fruit erythritol sweetener
To serve
2 servings steamed rice
1 green onion, chopped
1 tbsp shichimi togarashi
- Thinly slice chicken thighs and onion.
- In a small bowl, beat eggs until loosely combined.
- In another bowl, combine dashi, mirin, sake, soy sauce and monkfruit erythritol sweetener. Transfer to a saucepan.
- Add chicken and onion to the saucepan and bring mixture to a simmer over high heat.
- Reduce heat to low. Cover and cook for 5-8 minutes or until the chicken is cooked.
- Taste the broth and adjust seasoning if necessary. It should be savory and slightly sweet.
- Slowly drizzle the beaten egg over the chicken and onion. Cover and cook until egg is done to your liking.
- Serve immediately over steamed rice. Top with chopped spring onion and shichimi togarashi. Enjoy!
Notes
- Make sure you use a good quality dashi for this dish.
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- I used chicken thigh for this recipe but feel free to use chicken breast if you prefer.
- Shichimi togarashi is a Japanese chili powder that can be found in Asian grocery stores. Feel free to omit if you don't have it.
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