Teriyaki Oyakodon (Japanese Chicken and Egg Rice Bowl with a Twist)

Name: Teriyaki Oyakodon (Japanese Chicken and Egg Rice Bowl with a Twist)
Yield: 4
Ingredients: 400 g boneless chicken drumsticks; 2 tablespoon soy sauce; 1 tablespoon mirin; 1 tablespoon sugar; 1 tablespoon sake; 1 onion; 1 cup dashi broth; 4 eggs; 4 cup cooked rice; 2 scallions; 1 teaspoon togarashi; 1 egg yolk

4 servings

650

Calories

32g

Protein

95g

Carbs

14g

Fat

Ingredients

1400 g boneless chicken drumsticks(400g)
22 tablespoon soy sauce(30g)
31 tablespoon mirin(18g)
41 tablespoon sugar(12g)
51 tablespoon sake(15g)
61 onion(120g)
71 cup dashi broth(240g)
84 eggs(200g)
94 cup cooked rice(600g)
102 scallions(30g)
111 teaspoon togarashi(2g)
121 egg yolk(18g)

Instructions

1Cut the boneless chicken drumsticks into bite-sized pieces.
2In a bowl, marinate the chicken with soy sauce, mirin, sugar, and sake for 10 minutes.
3Heat a pan over medium-high heat and add the marinated chicken. Sauté until about 75% cooked.
4Add sliced onion to the pan and cook until slightly softened.
5Pour in the dashi broth and let it simmer for a few minutes.
6Beat the eggs in a separate bowl.
7Pour the beaten eggs evenly over the chicken and onion mixture. Cover and simmer until the eggs are cooked to your liking.
8Serve the chicken and egg mixture over bowls of cooked rice.
9Top with sliced scallions, a sprinkle of togarashi, and an extra egg yolk if desired.