Oyakodon
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
18 mins
-
Servings
2 servings
-
Calories
455 kcal
-
Course
Main Course
-
Cuisine
Japanese
Oyakodon
Report
This easy Oyakodon recipe captures the authentic flavors and textures of Japan's best restaurants, using accessible ingredients and techniques that ensure tender, juicy chicken blanketed in creamy eggs brimming with umami.
Share:
Ingredients
For Chicken
- 200 grams skinless chicken thighs
- 2 teaspoons soy sauce
- 1 teaspoon sake
- ¼ teaspoon grated ginger
- 1 tablespoon Potato Starch
For Oyakodon
- 2 teaspoons vegetable oil
- 75 grams onion (thinly sliced)
- ½ cup dashi stock
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 3 large eggs (about 60 grams each)
- 2 servings cooked Japanese short-grain rice
- mitsuba (garnish to taste)
- shichimi togarashi (garnish to taste)
Add to Shopping List
Instructions
- Marinate 200 grams skinless chicken thighs with 2 teaspoons soy sauce, 1 teaspoon sake, and ¼ teaspoon grated ginger for at least 30 minutes.
- When you’re ready to cook the Oyako Donburi, add 1 tablespoon potato starch to the chicken and mix it in well.
- Break 3 large eggs into a bowl and beat 3-4 times until the egg whites and yolk are swirled but not mixed.
- Heat a frying pan over medium heat and add 2 teaspoons vegetable oil and 75 grams onion. Stir-fry until the onions start turning translucent and soft.
- Push the onions to the sides of the pan and add the chicken. Spread it into a single layer and fry on one side until browned (about 2 minutes).
- Flip the chicken over and brown the second side (about another 1 ½ minutes).
- Add ½ cup dashi stock, 1 tablespoon soy sauce, and 1 teaspoon sugar to the pan and simmer until the chicken is cooked through (another minute) and the sauce has thickened slightly.
- With the sauce at a full boil, drizzle the egg into the pan from 1 foot (30cm) above.
- Cook the egg while shaking the pan to redistribute, but do not stir.
- When the egg is done to your liking, turn off the heat and divide the Oyakodon sauce between 2 servings cooked Japanese short-grain rice. Garnish with Mitsuba and serve with Shichimi togarashi.
Equipments used:
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
39g
(13%)
Protein
35g
(70%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
374mg
(125%)
Sodium
1231mg
(51%)
Potassium
555mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
432IU
(9%)
Vitamin C
3mg
(3%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 374mg | 125% |
| Sodium | 1231mg | 51% |
| Potassium | 555mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
