Oyakodon (Japanese Chicken and Egg Bowl)
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ΒΌ small yellow onion
- 1 boneless, skinless chicken thigh
- 3 tablespoons All-Purpose Stir-Fry Sauce
- 3 tablespoons dashi or chicken broth
- 1 large egg
- 1Β½ cups cauliflower rice cooked
- 1 scallion thinly sliced
- shichimi togarashi optional
Method
- Thinly slice the onion and cut the chicken thigh into small bite sized pieces.
- In a small bowl or measuring cup, stir together the All-Purpose Stir-Fry Sauce and broth.
- Pour the sauce into an 8-inch non-stick or cast iron skillet.
- Add the sliced onion and chicken pieces to the pan and make sure the pieces are in a single layer in the sauce.
- Turn the heat to medium high and bring the sauce to a simmer. Lower the heat to maintain a simmer, about medium low, and cover the pan.
- Cook, covered, until the chicken is fully cooked and the onion is tender, about 5 minutes.
- In a small bowl, whisk the egg until nice and frothy.
- Slowly drizzle the whisked eggs over the chicken and onions. Cook, covered, on medium low heat until the egg is set to your preferred doneness. It should take about 2 minutes or so.
- Scoop some cooked cauliflower rice (or white rice) into a bowl and carefully transfer the chicken, egg, and sauce on top. Sprinkle the top with sliced scallions and shichimi togarashi, if desired.