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    You are in: Home / Recipes / Oyakodon (Japanese Chicken and Egg Rice) Recipe
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    Oyakodon (Japanese Chicken and Egg Rice)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Member #610488's Note:

    One of the most popular and common donburi in Japan is oyakodon, or chicken and egg rice. In Japanese, oyakodon literally means parent and child bowl.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    • 1 1/2 tablespoons soup, base (Mizkan Bonito Flavored Soup Base)
    • 1 1/2 tablespoons mirin (Mizkan Honteri Mirin)
    • 1 teaspoon sugar
    • 1 teaspoon soy sauce

    Directions:

    1. 1
      Combine all the sauce ingredients in a small bowl. Stir to combine well.
    2. 2
      Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the mixed sauce and cook for 2 minutes. Skim off the scum.
    3. 3
      Pour the eggs slowly in a circular motion covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes. Add the scallions.
    4. 4
      To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Oyakodon (Japanese Chicken and Egg Rice)

    Serving Size: 1 (311 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 369.7
     
    Calories from Fat 221
    59%
    Total Fat 24.5 g
    37%
    Saturated Fat 7.2 g
    36%
    Cholesterol 375.0 mg
    125%
    Sodium 434.1 mg
    18%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 3.1 g
    12%
    Protein 29.7 g
    59%

    The following items or measurements are not included:

    soup

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