Oyakodon, chicken and egg rice bowl

Name: Oyakodon, chicken and egg rice bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g White chicken; 5 pc Egg; 300 g Onion; 300 ml dashi stock; 30 ml soy sauce; 20 ml mirin; 200 g Sushi rice (short grain); 30 g Scallion or chives; 300 g Spinach; 5 g Sesame seed; 100 g shiitake mushroom

The Japanese 'parent and child' donburi: chicken and onion simmered in dashi, soy and mirin, set with egg over a little rice. With Japanese-style sesame spinach on the side.

30 min

in total

people

499

calories per serving

In one serving

42 g
Protein: 49 g
Carbs: 14 g
Fat

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Ingredients

500 g
White chicken
5 pc
Egg
300 g
Onion
300 ml
dashi stock
30 ml
soy sauce
20 ml
mirin
200 g
Sushi rice (short grain)
30 g
Scallion or chives
300 g
Spinach
5 g
Sesame seed
100 g
shiitake mushroom

Allergens

eggsfishsoyglutensesame

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

Instructions

0/4

Cook the rice. Blanch the spinach for 1 minute, drain, squeeze and season with a little soy sauce and sesame.
Bring the dashi, the rest of the soy sauce and mirin to a simmer, add the sliced onion and shiitake and cook for 4 minutes.
Add the thinly sliced chicken and simmer for 6 minutes, until cooked through.
Pour in the lightly beaten eggs, cover for 1 minute until just set, then spoon over the rice with spring onion. Serve with the spinach.