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Quick Oyakodon

Quick Oyakodon

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
BINGADING

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 106.1g
  • 34%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 246 mg
  • 82%
  • Sodium:
  • 2276 mg
  • 91%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
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Reviews

Utari
13

Utari

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 like to it. It is a wonderful base, but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it.

saraithegeek
5

saraithegeek

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. Since we both agreed we like my fried rice better, I probably won't make this again.

kimstipated
4

kimstipated

2/17/2011

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 healthy (notice you didn't have to use oil at all in this recipe!) I'll definitely make this again in the future.

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