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Chicken And Egg Rice Bowl (Oyakodon)

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Recipe Summary Chicken And Egg Rice Bowl (Oyakodon)

Let's stop arguing if the egg or the chicken came first because for this dish, both are needed as main ingredients. Oyakodon is a Japanese rice bowl dish. It's a very common food at home. It's simple and easy to make.

Ingredients | Rice Bowl Locations

1 cup water

½ cup uncooked white rice

1 tablespoon soy sauce

1 tablespoon mirin (Japanese sweet wine)

1 tablespoon sake (Japanese rice wine)

1 ½ teaspoons white sugar

salt to taste

4 ounces skinless, boneless chicken breast, cut into bite-sized pieces

⅓ bitter melon - halved lengthwise, seeded, and thinly sliced

¼ onion, thinly sliced

2 eggs, beaten

2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

Directions

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes.

Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.

Stir bitter melon and onion into the chicken mixture.

Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.

Info | Rice Bowl Locations

prep: 25 mins cook: 31 mins additional: 37 mins total: 1 hr 33 mins Servings: 2 Yield: 2 servings

TAG : Chicken And Egg Rice Bowl (Oyakodon)

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,