Chicken and Egg Rice Bowl (Oyakodon) recipe

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Ingredients

1 cup water
½ cup uncooked white rice
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sake (Japanese rice wine)
1 ½ teaspoons white sugar
salt to taste
4 ounces skinless, boneless chicken breast, cut into bite-sized pieces
⅓ bitter melon - halved lengthwise, seeded, and thinly sliced
¼ onion, thinly sliced
2 eggs, beaten
2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

Nutrition Info

351.9 calories
carbohydrate: 48.1 g
cholesterol: 192.9 mg
fat: 5.9 g
fiber: 2.1 g
protein: 21.2 g
saturatedFat: 1.8 g
servingSize: -
sodium: 621.3 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  2. Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well, cover. Marinate in the refrigerator for 30 minutes.

  3. Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.

  4. Stir bitter melon and onion into the chicken mixture.

  5. Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover, pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave, let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

  6. Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.

Recipe Yield

2 servings

Recipe Note

Let's stop arguing if the egg or the chicken came first because for this dish, both are needed as main ingredients. Oyakodon is a Japanese rice bowl dish. It's a very common food at home. It's simple and easy to make.

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