Oyakodon (Japanese Chicken and Egg Rice Bowl)

This high-protein traditional Oyakodon bowl is prepared without added oil or alcohol, making it an excellent choice for athletes.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g skinless boneless chicken thigh, cut into bite-sized pieces · 864 kcal in the whole recipe
• 4 eggs (50 g each), lightly beaten · 286 kcal in the whole recipe
• 280 g dry white rice · 1008 kcal in the whole recipe
• 200 g onion, thinly sliced · 80 kcal in the whole recipe
• 250 g chicken broth · 15 kcal in the whole recipe
• 3 tbsp low sodium soy sauce (48 g) · 27 kcal in the whole recipe
• 1 tbsp sugar (12 g) · 46 kcal in the whole recipe
• 1 tbsp vinegar (15 g, to replace mirin along with sugar) · 3 kcal in the whole recipe
• 30 g green onion, finely chopped · 10 kcal in the whole recipe

Method

1. Rinse the rice under cold water and cook it in a saucepan with water over medium heat until fluffy and soft.

   

2. In a wide skillet, combine chicken broth, low sodium soy sauce, sugar, vinegar, and sliced onion; bring to a simmer over medium heat for 3-4 minutes until onions soften.

   

3. Add the chicken thigh pieces, cover, and simmer on medium-low heat for 8-10 minutes until chicken is fully cooked through.

   

4. Pour the lightly beaten eggs evenly over the chicken mixture, cover with the lid, and cook for 1-2 minutes until the eggs are softly set.

   

5. Divide the warm cooked rice into 4 bowls, top with the juicy chicken and egg mixture along with sauce, garnish with green onion, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.