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Chicken And Egg On Rice Oyako Donburi

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Ingredients

Adjust Servings:
12 ounces boneless skinless chicken breasts
4 eggs
4 dried shiitake mushrooms
1 onion
1/2 cup water
4 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sugar
5 cups cooked rice

Nutritional information

516.7
Calories
68 g
Calories From Fat
7.6 g
Total Fat
2.2 g
Saturated Fat
240.4 mg
Cholesterol
1247.9 mg
Sodium
75.5 g
Carbs
1.8 g
Dietary Fiber
5.4 g
Sugars
32.5 g
Protein
475 g
Serving Size

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Chicken And Egg On Rice Oyako Donburi

Features:
    Cuisine:

    Simple and tasty! Exactly what I was looking for.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Egg on Rice (Oyako Donburi),This is a great dish for lunch. I found this recipe in Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyama.,Simple and tasty! Exactly what I was looking for.,Amazing. I’ve never had Oyako Donburi before (I was a little hesitant about something non-breakfasty with eggs poured on top,) but I’ll definitely add it to my regular menu now. I may even make just the sauce sometime–it would be great on stir-fries. Thank you, Hey Jude.


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    Steps

    1
    Done

    Cut the Chicken Breast Into Thin Slices.

    2
    Done

    Soak Dried Shiitake Mushrooms in Lukewarm Water Until Soft.

    3
    Done

    Cut Off Hard Stems and Cut in Halves.

    4
    Done

    Cut Onion Into Thin Slices.

    5
    Done

    Chop Cilantro.

    6
    Done

    in a Large Skillet With a Lid, Mix All the Simmering Sauce Ingredients and Bring to a Boil.

    7
    Done

    Add Chicken, Mushrooms and Onion and Cook Over Medium Heat For 3 to 4 Minutes, or Until Chicken Is Done and Onion Is Tender.

    8
    Done

    Beat Eggs in a Small Bowl, Then Pour Over the Chicken and Cover With a Lid.

    9
    Done

    Cook Until the Egg Is Set, About 1 Minute on Low Heat.

    10
    Done

    Sprinkle Cilantro on Top.

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    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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