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–+ servings

One Pot Oyakodon

A delicious and effortless Japanese chicken and egg rice bowl perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 lb chicken thighs boneless, skinless
  • 4 large eggs
  • 1 cup dashi broth
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 2 green onions sliced

Method
 

Cooking Steps
  1. In a large pot, combine dashi broth, soy sauce, mirin, and sugar. Bring to a simmer.
  2. Add chicken thighs to the pot and cook until fully cooked through, about 10 minutes.
  3. Beat the eggs in a bowl, then pour over the chicken in the pot.
  4. Cover and cook until the eggs are set, about 5 minutes.
  5. Serve the chicken and egg mixture over cooked rice and garnish with sliced green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

This recipe is perfect for a quick and satisfying meal.

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