Chicken and Egg Rice Bowl (Oyakodon) recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 1 cup water ½ cup uncooked white rice 1 tablespoon soy sauce 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon sake (Japanese rice wine) 1 ½ teaspoons white sugar salt to taste 4 ounces skinless, boneless chicken breast, cut into bite-sized pieces ⅓ bitter melon - halved lengthwise, seeded, and thinly sliced ¼ onion, thinly sliced 2 eggs, beaten 2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste
Nutrition Info
- 351.9 caloriescarbohydrate: 48.1 gcholesterol: 192.9 mgfat: 5.9 gfiber: 2.1 gprotein: 21.2 gsaturatedFat: 1.8 gservingSize: -sodium: 621.3 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Egg Rice Bowl (Oyakodon)
Directions
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well, cover. Marinate in the refrigerator for 30 minutes.
Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.
Stir bitter melon and onion into the chicken mixture.
Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover, pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave, let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.