Recipe By BINGADING
Rating
Published Mar 5th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 2 servings Calories 619.2

This dish is very easy to make and very Japanese. It reminds me of dishes I’ve ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.

Recipe Ingredients

  • 1 cup uncooked short-grain white rice
  • 2 cups water
  • 1 cup chicken stock
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • ½ onion, thinly sliced
  • ½ cup shiitake mushrooms, thinly sliced
  • 1 skinless, boneless chicken breast half - cut into strips
  • 4 green onions, cut into 1-inch pieces
  • 2 eggs, beaten
  • 6 snow peas, thinly sliced

Cooking Directions

  1. 1 Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
  3. 3 Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
  4. 4 Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

Nutrition Facts

  • Calories 619.2
  • Carbohydrate 106.1 g
  • Cholesterol 220.6 mg
  • Fat 6.7 g
  • Fiber 5.5 g
  • Protein 31 g
  • Saturated Fat 2 g
  • Sodium 2282.6 mg
  • Sugar 18.8 g

Reviews

  1. I had to change things up a little from what I had in the kitchen but oh my it was so good just what I needed for a pick me up after being sick. Thanks
  2. This was OK. I did leave out the mushrooms because the bf hates mushrooms but I'm not sure how much difference it would have made. He liked it I thought it kind of tasted like funky fried rice. Since we both agreed we like my fried rice better I probably won't make this again.
  3. It was really quick and easy. I used half terriyaki and half soya sauce for the 1/4 cup. Next time I'll add more egg I used three and it wasn't enough. Perfect taste for my family. Loved it!
  4. This was delicious! Easy to make with stress-free prepping. I didn't have shitake mushrooms so I used regular ones instead and I also didn't add the snow peas in. Tastes great and seems pretty healthy (notice you didn't have to use oil at all in this recipe!) I'll definitely make this again in the future.
  5. It was pretty good but tasted nothing like the Oyakodon I ate many times in Japan. The sauce was too thin and the dish needed more salty flavours.
  6. Tip: Try to use UNSALTED stock if possible. If all you have is salted stock reduce the soy sauce a bit to avoid the final dish being too salty. This recipe lives up to its name - very quick to make! Followed it almost exactly but I used homemade dashi stock (unsalted) instead of chicken - Read more ...
  7. Didnt think it would be good but it was in fact DELICIOUS. The only change I made was to add extra chicken (we are a meat loving household) double the sauce and add an extra egg and some egg white to compensate for the extra chicken. It was fantastic and my daughter (20 mo old) - Read more ...
  8. Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base but also good as is. Be sure to - Read more ...
  9. So easy and delicious! I was a little wary adding that scrambled egg but it turned out perfectly. It's so easy to add whatever vegetables you have in your fridge. Also you can subsitute teriyaki sauce for the soy if you are looking for something a little sweeter.

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