Chicken And Egg Rice Bowl (Oyakodon) Recipe

Name: Chicken And Egg Rice Bowl (Oyakodon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 cup uncooked white rice; 1 tablespoon soy sauce; 1 tablespoon mirin (Japanese sweet wine); 1 tablespoon sake (Japanese rice wine); 1 1/2 teaspoons white sugar; salt to taste; 4 ounces skinless, boneless chicken breast, cut into bite-sized pieces; 1/3 bitter melon - halved lengthwise, seeded, and thinly sliced; 1/4 onion, thinly sliced; 2 eggs, beaten; 2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

Servings: persons

1 cup water
1/2 cup uncooked white rice
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sake (Japanese rice wine)
1 1/2 teaspoons white sugar
salt to taste
4 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1/3 bitter melon - halved lengthwise, seeded, and thinly sliced
1/4 onion, thinly sliced
2 eggs, beaten
2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2
Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes.
3
Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.
4
Stir bitter melon and onion into the chicken mixture.
5
Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
6
Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, 1/2 cup uncooked white rice, 1 tablespoon soy sauce, 1 tablespoon mirin (Japanese sweet wine), and more.

Yes, Chicken And Egg Rice Bowl (Oyakodon) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Egg Rice Bowl (Oyakodon)

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