Skillet Oyako Don (Chicken & Egg Rice Bowl) Recipe

Name: Skillet Oyako Don (Chicken & Egg Rice Bowl)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Chicken thigh; 1 medium Onion; 300 ml Dashi stock; 100 ml Mirin; 50 ml Usukuchi soy sauce; 50 ml Soy sauce; 1 tbsp Sugar; 7 medium Egg; 540 ml White rice; 2 Scallions

Servings: persons

1
Cut chicken thighs into bite-sized pieces and thinly slice the onion.
2
Cut scallions diagonally.
3
Simmer the chicken and onions in the ingredients.
4
When it's cooked through, beat 4 eggs and swirl it in from the center of the pan.
5
When it's cooked halfway, beat the rest of the 3 eggs and pour from the side of the pan.
6
Turn the heat down to low.
7
Sprinkle the scallions, cover the pan and turn off the heat.
8
Let steam in residual heat for about 20 seconds.
9
Serve rice in bowls.
10
Transfer the eggy mixture over rice and it's done.

859

kcal

Calories

Fat

116

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 10 ingredients. The key ingredients include: 300 grams Chicken thigh, 1 medium Onion, 300 ml Dashi stock, 100 ml Mirin, and more.

Yes, Skillet Oyako Don (Chicken & Egg Rice Bowl) 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.

Skillet Oyako Don (Chicken & Egg Rice Bowl)

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