Name: Chicken and Egg Rice Bowl (Oyakodon)
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Water - 1 cup; Uncooked white rice - ½ cup; Soy sauce - 1 tablespoon; Mirin (Japanese sweet wine) - 1 tablespoon; Sake (Japanese rice wine) - 1 tablespoon; White sugar - 1 ½ teaspoons; Salt to taste - 1 ½ teaspoons; Skinless, boneless chicken breast, cut into bite-sized pieces - 4 ounces; Bitter melon - halved lengthwise, seeded, and thinly sliced - ⅓; Onion, thinly sliced - ¼; Eggs, beaten - 2; Myoga (Japanese ginger), or to taste - 2 (1/4 inch thick) slices

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Egg Rice Bowl (Oyakodon)

1. Water - 1 cup

2. Uncooked white rice - ½ cup

3. Soy sauce - 1 tablespoon

4. Mirin (Japanese sweet wine) - 1 tablespoon

5. Sake (Japanese rice wine) - 1 tablespoon

6. White sugar - 1 ½ teaspoons

7. Salt to taste - 1 ½ teaspoons

8. Skinless, boneless chicken breast, cut into bite-sized pieces - 4 ounces

9. Bitter melon - halved lengthwise, seeded, and thinly sliced - ⅓

10. Onion, thinly sliced - ¼

11. Eggs, beaten - 2

12. Myoga (Japanese ginger), or to taste - 2 (1/4 inch thick) slices

How to cook deliciously - Chicken and Egg Rice Bowl (Oyakodon)

1. Stage

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.

2. Stage

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.

3. Stage

Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.

4. Stage

Stir bitter melon and onion into the chicken mixture.

5. Stage

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).

6. Stage

Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.