Oyakodon is one of the bowls of rice topped with chicken and onions simmered in seasoned broth and bound with beaten egg. The name ” Oyako(Parent and child)-don” comes from the fact that chicken and egg are used in the dish.
Oyakodon is high in protein and relatively diet-friendly because of its use of chicken and egg. By removing the skin from the chicken and cooking it, the fat content of the dish is reduced.
Here is a recipe for Oyakodon that can be easily prepared using Hon Tsuyu (dashi broth and soy sauce).
Nutrition Facts (per serving)
Calories 461Kcal
Protein 28g
Fat 12g
Carbohydrate 63g
Salt 2.9g
Ingredients (2 servings)
150g skinless chicken thigh
1/4 onion
3 eggs
300g rice (150g per person)
(A)
40ml hon tsuyu
150ml water
How to cook
- Cut the chicken into small pieces and thinly slice the onion. Beat the eggs.
- Combine (A) in a small saucepan, bring to a boil, add chicken and onion, and cook.
- When the chicken is cooked, pour in the egg. When the eggs are half-cooked, turn off the heat.
- Put rice in a bowl and top with ③.
Japanese seasonings used
Hon Tsuyu(本つゆ)
