Japanese Oyakodon Chicken Bowl
A classic Japanese chicken and egg rice bowl dish made with unsmoked chicken, fresh vegetables, and Japanese seasonings. Oyakodon, which literally means "parent and child bowl" in Japanese, is a popular Japanese comfort food.
Ingredients
- ●2 cups Japanese short-grain rice
- ●1 lb Unsmoked chicken breast
- ●2 tsp Oyakodon seasoning mix
- ●1 tsp Sesame oil
- ●1 bunch Green onions
- ●1 cup Shredded daikon radish
- ●1 tbsp Soy sauce
- ●1 tbsp Sake
- ●1 tbsp Mirin
- ●1 cup Bamboo shoots
Instructions
- 1
Heat sesame oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5 minutes.
- 3
Add the oyakodon seasoning mix and cook for 1 minute.
- 4
Add the soy sauce, sake, mirin, and bamboo shoots. Stir-fry for 2 minutes.
- 5
Add the shredded daikon radish and green onions. Stir-fry for another 2 minutes.
- 6
Add cooked Japanese short-grain rice to the skillet and stir-fry for 2-3 minutes.
- 7
Transfer the rice mixture to a serving bowl.
- 8
Make 2-3 wells in the rice and crack 1 egg into each well.
- 9
Cover the skillet with a lid and cook for 2-3 minutes, until the eggs are cooked to your liking.
- 10
Serve hot and enjoy!