Revisited Japanese Oyakodon

Ingredients

• 150 g Raw short-grain sushi rice
• 300 g Boneless, skinless chicken thighs (Cut into pieces)
• 1 Onion (Thinly sliced)
• 20 g Soy sauce
• 10 g Rice vinegar
• 2 Eggs
• 20 g Tokyo-style light miso mayonnaise (Or regular light mayonnaise; the author's miso mayonnaise recipe is not provided)
• Scallion (A few slices, for garnish)
• Water (Amount adjusted for cooking the rice; not specified)

Steps

1. 1

   Cut the chicken into pieces. Mix it with the soy sauce and rice vinegar, then leave it to marinate; the duration is not specified.

2. 2

   Thinly slice the onion.

3. 3

   Sauté the marinated chicken and onion in a skillet until the chicken is thoroughly cooked.

4. 4

   Rinse the sushi rice thoroughly.

5. 5

   Cook the rice with the appropriate amount of water until tender.

6. 6

   Lightly beat the eggs.

7. 7

   Once the rice is cooked, distribute the chicken and onions over the top.

8. 8

   Pour the beaten eggs over the chicken and rice. Cover and cook gently until the desired texture is reached.

9. 9

   Finish with the light miso Japanese mayonnaise and a few slices of scallion.

Notes

The amount of water for the rice and the marinating time are not specified. The author indicates that their light miso mayonnaise can be replaced with regular light mayonnaise. The published macros are per serving: 554 kcal, 42.5 g protein, 63 g carbohydrates, and 14.6 g fat.

Nutrition per serving

• main course
• Japanese
• high-protein
• one-pot
• skillet cooking