Oyakodon
Japanese bowl of rice topped with simmered protein, onions, and beaten eggs cooked to soft curds in a savory broth. Eggs are added at the end and left slightly runny, then served immediately over steamed rice.
Ingredients
Method
Slice the protein thin (against the grain if using meat). Slice the onion into thin half-moons. Chop the green onion and set aside.
Prepare steamed white rice in a rice cooker or pot; keep warm.
In a medium saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer over medium heat.
Add sliced onions and cook for 3–4 minutes until softened. Add the sliced protein and simmer for 4–6 minutes until just cooked through.
Reduce heat to low. Pour the lightly beaten eggs in a thin stream over the simmering broth and protein, stirring gently with a wooden spoon. Cook for 1–2 minutes until eggs are just set but still slightly runny (kumiashi texture).
Divide warm rice between two bowls. Pour the egg, protein, onion, and broth over each bowl of rice.
Top with chopped green onion and serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →