Ingredients for Simple Oyako Donburi Oyakodon
- Chicken Breasts
- Eggs
- Green Onion
- Light Soy Sauce
- 2 tablespoons mirin (sweet rice wine, can substitute with 1 tbsp sugar + 1 tbsp sake or dry sherry)
- 1/4 cup dashi (Japanese fish stock, can substitute with chicken broth)
- Nori
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How to Make Simple Oyako Donburi Oyakodon
- In a medium bowl, whisk together soy sauce, mirin, dashi, and sugar. If using, add sake.
- Heat a small amount of oil in a saucepan or skillet over medium heat.
- Add the sliced onions and cook until softened, about 3-5 minutes.
- Add the chicken to the pan and cook until browned and cooked through, about 5-7 minutes.
- Pour the soy sauce mixture into the pan and bring to a simmer.
- Reduce the heat to low and gently pour in the beaten eggs. Do not stir.
- Cook until the eggs are set to your liking, about 2-3 minutes. If you prefer a less cooked egg, reduce the cooking time.
- Serve the oyako donburi hot over cooked Japanese rice. Garnish with sliced green onions.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
2g
Fat
23g
Carbs
0g
