Oyakodon (Chicken & Egg Rice Bowl)

Ingredients

• Rice150 g
• Dashi100 ml
• Soy sauce1 tbsp
• Mirin1 tbsp
• Chicken breast100 g
• Onion.25 medium
• Egg1 medium
• Green onion1 tbsp

Instructions

1. 1

   Step 1

   Cook 150g of rice according to package instructions.

2. 2

   Step 2

   In a pan, bring 100ml of dashi, 1 tablespoon soy sauce, and 1 tablespoon mirin to a simmer.

3. 3

   Step 3

   Add 100g sliced chicken and 1/4 sliced onion, cook until the chicken is done.

4. 4

   Step 4

   Lightly beat 1 egg and pour over the chicken and onions.

5. 5

   Step 5

   Cover and cook on low until the egg is just set.

6. 6

   Step 6

   Serve over the hot rice, garnished with chopped green onions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oyakodon (Chicken & Egg Rice Bowl) can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.