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Chicken and egg on rice

Recipe Information

Description:
Chicken and egg on rice (oyako donburi) is a delicious Japanese recipe usually served as a main dish. It requires about 20 minutes of prep time and about 10 minutes of cooking time for a combined total time of 30 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Chicken; Eggs; Rice
Category Eggs; Poultry; Rice & Grains
Meal Lunch; Dinner
Type Main Dish
Cuisine Japanese
Diet

Ingredients

  • Simmering sauce

    • 1/2 cup water

    • 4 tablespoons soy sauce

    • 3 tablespoons mirin

    • 1 tablespoon sugar

  • 12 ounces boneless skinless chicken breast, cut into thin slices

  • 4 dried shiitake mushrooms, soaked, trimmed, and cut in half

  • 1 onion, thinly sliced

  • 4 eggs

  • 5 cups cooked rice

  • Cilantro, for garnish (optional)

Directions

  • In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.

  • Add the chicken, mushrooms, and onion and cook over medium heat for 3-4 minutes, or until the chicken is done and the onion is tender.

  • Beat the eggs in a small bowl, then pour them over the chicken and cover with a lid.

  • Cook until the egg is set, about 1 minute on low heat.

  • Sprinkle cilantro on top.

  • To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.

  • Pour the simmering sauce over and serve immediately.

Nutrition (per serving)

  • Calories: 520 cal

  • Total fat: 7g

  • Saturated fat: 2g

  • Polyunsaturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 261mg

  • Sodium: 1,202mg

  • Potassium: 595mg

  • Carbohydrate: 77g

  • Fiber: 2g

  • Sugar: 6g

  • Protein: 34g