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Healthy Oyakodon
A lighter version of classic Japanese oyakodon made with tender chicken breast, soft eggs, and a sweet-savory dashi sauce.
Ingredients
Sauce
Instructions
Video
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Cut the chicken into small bite-sized pieces.
Mix with the sake and potato starch.
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Thinly slice the onion.
Gently mix the eggs in a bowl. -
Add the sauce ingredients, chicken, and onion to a small frying pan.
Bring to a boil, then simmer over medium-low heat for about 5 minutes.
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Pour in about two-thirds of the egg mixture.
Cover and cook over low heat for 1 minutes.
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Add the remaining egg and cook for another 30 seconds.
Turn off the heat while the egg is still slightly runny.
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Serve it over rice.
Finish with green onions and shichimi.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 590kcal
Note
- Cut the chicken against the grain to keep it tender.
- Potato starch helps keep the chicken breast juicy.
- Add the eggs in two stages for a soft and fluffy texture.
Substitutions
- Chicken breast: Chicken thigh also works well.
- Potato starch: Use cornstarch instead.
- Sake: Dry white wine or water can be used.
- Mirin: Use 1 tbsp sake or water plus 1 tsp sugar.
- Shichimi: Chili flakes can be used instead.
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