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My review
Quick Oyakodon
BINGADING
"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."
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Ingredients
40 m servings 619 calsOriginal recipe yields 2 servings
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Directions
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Ready In
- 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.
- 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.
- 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.
- Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 619 calories; 6.7 g fat; 106.1 g carbohydrates; 31 g protein; 221 mg cholesterol; 2283 mg sodium. Full nutrition
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Reviews
Read all reviews 1726 Ratings
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Most helpful positive review
11/4/2010
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 li...
Most helpful critical review
5/7/2011
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...
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11/4/2010
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 li...
5/7/2011
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...
12/16/2010
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.
2/15/2011
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 ...
3/27/2010
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 teriya...
11/16/2010
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 w...
3/7/2011
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 ...
11/24/2010
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 ...
11/22/2016
I tried this tonight and my two girls (14,7) liked it. They said it basically tastes like chicken noodle soup but with rice instead of noodles. All I had was long grain rice and it didn't cook ...