simmered chicken, egg and onion on rice
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Units: US | Metric
- 1Wash and cook rice.
- 2Chop onions into strips, and a crosswise cut to the larger sections if you want the onion pieces to spread out more on the rice.
- 3Start defrosting chicken.
- 4Break and beat egg in a bowl.
- 5Heat water and Dashi in a 10"~12" pot.
- 6Add soy sauce, mirin, rice wine, and sugar to the mixture and keep on medium heat.
- 7Make sure your rice cooker indicates "Warm" before adding the chopped onions to the pot.
- 8Simmer covered for about 8 min or until onions are becoming translucent.
- 9When the chicken has defrosted, cut chicken to bite-size and season with salt and pepper.
- 10Heat frying pan with oil.
- 11Fry chicken on medium-high until sides of the chicken are brown. Should not take more than 2~3 minutes.
- 12Mix the chicken into the pot and heat on high uncovered for about 5~7 min
- 13Pour the beaten egg into the pot, covering as much surface area as possible. Cover the pot.
- 14Wait for 20~30 seconds meanwhile getting the rice into a bowl.
- 15Pour the contents of the pot over the rice, it should literally slide out of the pot onto the rice. If it doesn't, it means too much water has evaporated or more likely, the egg was overcooked and is starting to stick to the pot.
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Nutritional Facts for Oyakodon
Serving Size: 1 (729 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1129.9
- Calories from Fat 272
- Total Fat 30.3 g
- Saturated Fat 7.7 g
- Cholesterol 307.0 mg
- Sodium 1821.2 mg
- Total Carbohydrate 166.2 g
- Dietary Fiber 3.4 g
- Sugars 8.3 g
- Protein 41.0 g
The following items or measurements are not included: