15-Minute High-Protein Oyakodon
15-Minute High-Protein Oyakodon
Ingredients
For the Oyakodon
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, thinly sliced
- 3 large eggs, lightly whisked
- 2 tablespoons green onions, chopped, for garnish
- 4 cups cooked white rice, for serving
For the Sauce
- 1/2 cup dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the ingredients: Thinly slice the yellow onion. Cut the chicken thighs into 1-inch pieces. In a small bowl, lightly whisk the 3 large eggs. Chop the green onions for garnish.
⏱️ 5 min
- 2
Make the Oyakodon sauce: In a separate medium bowl, combine the dashi stock, soy sauce, mirin, and granulated sugar. Whisk until the sugar is dissolved.
⏱️ 2 min
- 3
Cook the Oyakodon: Place a large skillet or a shallow pan with a lid over medium heat. Pour the prepared sauce mixture into the pan and bring to a gentle simmer.
⏱️ 1 min
- 4
Add the sliced onions to the simmering sauce and cook for 1-2 minutes until they start to soften slightly.
⏱️ 2 min
- 5
Add the chicken pieces to the pan, ensuring they are submerged in the sauce. Cook for 2-3 minutes, or until the chicken is mostly cooked through.
⏱️ 3 min
- 6
Evenly pour the lightly whisked eggs over the chicken and onions in the pan. Immediately sprinkle the chopped green onions over the eggs.
⏱️ 1 min
- 7
Cover the pan with a lid and cook for 1-2 minutes, or until the eggs are set to your desired consistency (some prefer them slightly runny, others fully set).
⏱️ 2 min
- 8
Serve: Divide the cooked white rice among 4 serving bowls. Carefully slide one-quarter of the Oyakodon mixture (chicken, eggs, onions, and sauce) from the pan directly over the rice in each bowl. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15-Minute High-Protein Oyakodon
For the Oyakodon
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, thinly sliced
- 3 large eggs, lightly whisked
- 2 tablespoons green onions, chopped, for garnish
- 4 cups cooked white rice, for serving
For the Sauce
- 1/2 cup dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the ingredients: Thinly slice the yellow onion. Cut the chicken thighs into 1-inch pieces. In a small bowl, lightly whisk the 3 large eggs. Chop the green onions for garnish.
⏱️ 5 min - 2
Make the Oyakodon sauce: In a separate medium bowl, combine the dashi stock, soy sauce, mirin, and granulated sugar. Whisk until the sugar is dissolved.
⏱️ 2 min - 3
Cook the Oyakodon: Place a large skillet or a shallow pan with a lid over medium heat. Pour the prepared sauce mixture into the pan and bring to a gentle simmer.
⏱️ 1 min - 4
Add the sliced onions to the simmering sauce and cook for 1-2 minutes until they start to soften slightly.
⏱️ 2 min - 5
Add the chicken pieces to the pan, ensuring they are submerged in the sauce. Cook for 2-3 minutes, or until the chicken is mostly cooked through.
⏱️ 3 min - 6
Evenly pour the lightly whisked eggs over the chicken and onions in the pan. Immediately sprinkle the chopped green onions over the eggs.
⏱️ 1 min - 7
Cover the pan with a lid and cook for 1-2 minutes, or until the eggs are set to your desired consistency (some prefer them slightly runny, others fully set).
⏱️ 2 min - 8
Serve: Divide the cooked white rice among 4 serving bowls. Carefully slide one-quarter of the Oyakodon mixture (chicken, eggs, onions, and sauce) from the pan directly over the rice in each bowl. Serve immediately.
⏱️ 1 min