Chicken and egg rice bowl with extra vegetables (Oyakodon)

Name: Chicken and egg rice bowl with extra vegetables (Oyakodon)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g Chicken thigh; 6 pc Egg; 250 g Onion; 80 g shiitake mushroom; 15 g Mitsuba (Japanese parsley); 300 ml Water; 3 g kombu seaweed; 4.5 g bonito flakes; 40 ml soy sauce; 30 ml mirin; 8 g Sugar; 300 g Spinach; 10 g sesame seeds; 200 g Japanese short-grain rice (Koshihikari)

'Parent and child' bowl: chicken, onion and shiitake simmered in dashi and set with egg over a modest portion of rice, with sesame spinach.

25 min

in total

people

525

calories per serving

In one serving

32 g
Protein: 51 g
Carbs: 20 g
Fat

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Ingredients

300 g
Chicken thigh
6 pc
Egg
250 g
Onion
80 g
shiitake mushroom
15 g
Mitsuba (Japanese parsley)
300 ml
Water
3 g
kombu seaweed
4.5 g
bonito flakes
40 ml
soy sauce
30 ml
mirin
8 g
Sugar
300 g
Spinach
10 g
sesame seeds
200 g
Japanese short-grain rice (Koshihikari)

Allergens

eggsfishsoyglutensesame

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Make the dashi and mix with soy sauce, mirin and sugar. Cut the chicken into bite-size pieces and slice the onion and shiitake.
In a small pan, cook one portion at a time: broth, onion, shiitake and chicken for 5 minutes; pour in two-thirds of the beaten egg, then the rest once it starts to set. Turn off the heat and add mitsuba.
Slide onto the rice and serve with blanched spinach tossed with ground sesame, soy and a pinch of sugar.