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Quick Oyakodon
Quick Oyakodon
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Savory chicken and onion scramble over fluffy rice, a classic Japanese comfort dish.
Ingredients:
  • 1 cup uncooked short-grain white rice
  • 1 cup chicken stock
  • 0.25 cup soy sauce
  • 0.5 onion, thinly sliced
  • 0.5 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
Instructions:
  • In a saucepan, bring the rice and water to a boil. Lower the heat to medium-low, cover, and cook until the rice is tender and the liquid is absorbed, about 20-25 minutes.
  • In a small saucepan, bring the chicken stock to a boil. Stir in the soy sauce and brown sugar until the sugar dissolves. Keep warm on low heat.
  • In a skillet over medium heat, warm up some chicken sauce. Sauté onion and shiitake mushrooms in the sauce until the onion softens, around 3 minutes. Add chicken, green onions, and a bit more sauce. Cook until the chicken is cooked through, roughly 5 more minutes. Spread the chicken evenly in the skillet, pour beaten egg over it. Lower the heat to medium-low, add snow peas, cook until the egg sets, for about 3 minutes.
  • Split rice into two bowls, spread egg mixture evenly, and drizzle with extra chicken sauce before serving.

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