Lunch · Japanese
Oyakodon chicken and egg rice bowl
Japanese home cooking: chicken thigh and onion simmered in a sweet soy broth, set with egg over rice.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 300 g cooked white rice
- 250 g chicken thighs, boneless skinless
- 120 g onion, thinly sliced
- 150 ml chicken broth
- 2 tbsp soy sauce
- 1 tbsp sugar
- 4 large eggs
- 20 g scallions, sliced
Method
Cut the chicken into bite-size pieces.
Simmer the broth, soy sauce and sugar in a small skillet, add the onion and cook for 3 minutes.
Add the chicken and simmer for 6 to 7 minutes, turning once, until cooked through.
Lightly beat the eggs and pour them over the chicken. Cover and cook on low for 1 to 2 minutes, until just set but still soft.
Slide over bowls of warm rice and scatter with scallions.