Oyakodon Chicken and Egg Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 25 min · Chicken · dairy-free, high-protein
602 cal
38g protein
72g carbs
18g fat
per serving · estimated
Ingredients
- 9 1/2 oz boneless chicken thighs
- 4 eggs
- 1 yellow onion
- 3/4 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 3/4 tsp sugar
- 2 3/4 cups cooked short-grain rice
- 2 scallions
Method (tap to check — screen stays awake)
- Cut chicken into bite-size pieces and slice onion thinly. Beat eggs loosely, keeping streaks.
- Simmer dashi, soy sauce, mirin and sugar in a small pan; add onion and cook 3 minutes.
- Add chicken and simmer 6-7 minutes until cooked through to 165F.
- Pour two-thirds of the beaten egg over the top and cover; cook 1 minute.
- Add the rest of the egg, cover, and cook 30-60 seconds until just set but still soft.
- Slide over bowls of hot rice and top with sliced scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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