Chicken and egg oyakodon over rice
Japanese Other Easy
Chicken and onions simmered in soy, bound with egg over rice. Classic oyakodon : silky, sweet-salty, Japanese comfort in 25 minutes.
Dietary summary — contains gluten
- ContainsGluten
- Free fromLactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
8 min
Preparation
17 min
Cooking
Ingredients
Chicken (breast)
Meat
400 g
Onions
1 piece(s)
Rice
250 g
Soy sauce
Gluten
40 ml
Olive oil
20 ml
Egg
4 piece(s)
Pepper
1 pinch(es)
Preparation steps
1
Cook the rice in salted water according to the package. Drain and keep warm.
2
Slice the onion. Cut the chicken into small pieces. Beat the eggs.
3
Heat a skillet over medium heat with a little oil. Cook onion and chicken 5 minutes.
4
Add the soy sauce and 3 to 4 tablespoons of water. Simmer 2 minutes until the chicken is cooked and the liquid reduces slightly.
5
Pour the beaten eggs over the top. Cover and cook 2 minutes until the eggs are just set but still a little creamy.
6
Slide the mixture over the rice in bowls and serve at once.
Per serving
499 kcal
Calories
41 g
Protein
53 g
Carbs
13 g
Fat