Japanese Easy Oyakodo
Created by dienia b on July 16, 2015
- Servings: 2
- Prep Time: 15m
- Cook Time: 20m
- Recipe #20167
Ingredients
- 1 (8 ounce) chicken thigh (large thigh, deboned, remove skin, cut into bite site)
- 1 yellow onion, thinly sliced
- 2 large eggs (very lightly beaten)
- 2 tablespoons mirin
- 1 tablespoon sake
- 1/2 cup dashi (replace with water and a dash of Thai fish sauce)
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 2 spring onions, cut into 1" length
- 14 ounces cooked rice (2 cups, cooked)
How to Make
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Step 1: In a small frying pan, heat mirin and sake and bring to a boil.
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Step 2: Add dashi, soya sauce and sugar, bring to a boil.
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Step 3: Add onions, cook till soften, about 2 mins.
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Step 4: Add chicken meat, leave to simmer until the chicken is cooked.
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Step 5: Toss in the spring onions.
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Step 6: Drizzle in the eggs, do not stir. Turn off the heat once the eggs is almost set.
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Step 7: Place rice in a large serving bowl. Pour chicken and egg mixture over the rice.
Nutritional Facts
- Serving Size: 1 (489.2 g)
- Calories 621.7
- Total Fat - 18.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 355.7 mg
- Sodium - 1695 mg
- Total Carbohydrate - 68.5 g
- Dietary Fiber - 2.4 g
- Sugars - 5.2 g
- Protein - 41.5 g
- Calcium - 84.7 mg
- Iron - 5.5 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.5 mg