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Dinner
Lactose-free

Chicken Donburi (Oyakodon-style)

A chicken-and-egg rice bowl in the oyakodon style — chicken simmered in a sweet-savoury broth, set with soft egg, over rice.

560
kcal
45g
protein
20 min
time
#high-protein#japanese

Method

  1. Start the broth

    Make sure the chicken thigh, chopped is fully defrosted. In a small pan, bring the dashi or stock, soy sauce, mirin and honey to a gentle simmer.

  2. Soften the onion

    Add the onion, sliced and soften for 2-3 minutes.

    3:00

  3. Cook the chicken

    Add the chicken thigh, chopped and simmer until cooked through with no pink remaining, about 6-8 minutes.

    7:00

  4. Add the egg

    Pour the eggs, beaten over the top in a swirl. Cover the pan and cook for 1-2 minutes until the egg is just set but still soft — don't overcook it.

    1:30

  5. Assemble

    Slide the chicken, egg and broth over a bowl of hot cooked rice, and top with spring onion, sliced.

Notes

Around 560 kcal and 45g protein. Naturally lactose-free. 'Oyako' means 'parent and child' — the chicken and egg. The key is the egg: cook it only until just set and still slightly soft, not firm and dry. Soy at 1.5 tbsp (between salty 2 and gentle 1). Make sure thigh from frozen is fully defrosted and cooked through. Add greens or peas to the simmer for more veg.