Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 432.9
  • Total Fat: 6.5 g
  • Cholesterol: 253.7 mg
  • Sodium: 1,327.1 mg
  • Total Carbs: 60.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 31.4 g

View full nutritional breakdown of Oyakodon calories by ingredient


Chicken & Egg Over Rice Chicken & Egg Over Rice
Number of Servings: 1


    1/2 Chicken Breast, chopped into small chunks
    1 Egg
    1/2 Cup of Chopped Onion
    1 TSP Splenda or 4 TBSP of Mirin* or 2 TSP Sugar
    1 TBSP Lite Soya Sauce
    1 Cup of Dashi* or Chicken Broth
    1 Cup of Cooked Short Grain White Rice
    Chopped Scallions for Garnish

    *Mirin is a sweet cooking wine. Kikkoman makes a decent one, which is ususally located near the soy sauces in the grocery store.

    *Dashi is fish stock, which you can get in instant form or make by boiling Bonito (fish) Flakes, Kombu (seaweed), & soy sauce in water. It's mild like chicken stock & used frequently in Japanese cooking.


Makes 1 Serving

Combined stock, soy sauce, & sugar in a pan over medium - low heat, allowing the sugar to dissolve. The flavor should be sweet/salty, add stock if flavor is too strong or additional sugar or soy sauce if too weak, to suit your tastes. Add chicken & onions, stirring occasionally. Once chicken is cooked through, turn off heat. In a small bowl, whip 1 raw egg & chopped scallions with a fork or whisk. Pour mixture over the chicken & onions in the pan & cover for 5 mins, until egg is set. Serve over rice.

Number of Servings: 1

Recipe submitted by SparkPeople user PSIANA.