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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 591.2
  • Total Fat: 7.6 g
  • Cholesterol: 281.6 mg
  • Sodium: 2,154.1 mg
  • Total Carbs: 78.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 42.8 g

View full nutritional breakdown of Oyakodon (Chicken and Rice Bowl) calories by ingredient
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Oyakodon (Chicken and Rice Bowl)

Submitted by: NORJUNMA1

Introduction

This dish is a very popular lunch in Japan, but makes an equally quick dinner. Some recipes call for a whole sliced onion rather than scallion. You can also use some dry white wine in a pinch, if you don't have any sake. I also use chicken broth since it's what I often have available, but in Japan, the traditional recipe calls for Dashi (fish broth) which can often be found at your local Asian grocery store. This dish is a very popular lunch in Japan, but makes an equally quick dinner. Some recipes call for a whole sliced onion rather than scallion. You can also use some dry white wine in a pinch, if you don't have any sake. I also use chicken broth since it's what I often have available, but in Japan, the traditional recipe calls for Dashi (fish broth) which can often be found at your local Asian grocery store.
Number of Servings: 4

Ingredients

    * 4 Chicken breast fillets (2 whole breasts) or about 12 ounces of thigh and leg meat, chopped into bite-sized pieces
    * 4 Large eggs, beaten
    * 1 cup of sliced up scallion or one medium onion sliced into half-moon slices
    * Just under 1/2 cup Soy Sauce
    * 1 Cup chicken broth or Dashi
    * 2 Tbsp sake or dry white wine
    * 2 Tbsp sugar

Directions

1) Mix the broth, sake, soy sauce and sugar in a sauce pan and bring to a boil over high heat. Once boiling, remove from heat.
2) Spoon 1 cup of rice into a bowl and cover to keep warm.
2) In a 6 inch omelet or frying pan, add a quarter of the sauce and bring to a boil again. Once boiling, add a quarter of the chopped meat and onion. Cover and allow to cook in the sauce until the chicken turns white, about 3-4 minutes.
3) Pour a quarter of the beaten egg (about 1 egg's-worth) over the chicken and cover the pan. Allow to cook for about 30 seconds while slowly shaking the pan. Don't overcook, since the egg should be slightly runny when served.
4) Uncover, and pour the egg, chicken and sauce mixture over a bowl of rice. Cover and keep warm while you cook the remaining servings.

Number of Servings: 4

Recipe submitted by SparkPeople user NORJUNMA1.






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