The Woks of Life · by Sarah★ 4.8 (9)
Oyakodon (Japanese Chicken & Egg Rice Bowls)
NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 100%
CARBS 55G31% OF CAL
2G FIBER48G OTHER6G TOTAL SUGAR
FAT 16G20% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Japanese chicken and egg rice bowl with tender chicken thigh, caramelized onions, and silky egg cooked in umami-rich dashi and mirin. A quick, comforting one-pan meal.
mainjapanesebowlchicken🍳 skilletdairy free
View the full recipe on The Woks of Life →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ⅔ cup dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 pound boneless skinless chicken thighs ((450g, cut into bite-sized pieces))
- 1 medium onion ((thinly sliced))
- 2 large eggs ((beaten))
- 2 1/2 cups Steamed medium grain rice
- 1 scallion ((chopped))
At a glance
PER SERVING · TIME 30M
CAL 36%·PRO 100%
CARBS 55G31% OF CAL
2G FIBER48G OTHER6G TOTAL SUGAR
FAT 16G20% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1647mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 616mg
- Calcium
- 369mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.