Dinner · 25 min · japanese

Oyakodon

Weeknight-friendly Japanese cooking: Oyakodon comes together in 25 minutes with chicken thighs, eggs, and not much else. The macros do the talking: 48g protein, 62g carbs, and 16g fat in every 591-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Chicken thighs
• 6 Eggs
• 1 Onion
• 1.5 cups Dashi
• 1/3 cup Soy sauce
• 3 tbsp Mirin
• 1 tbsp Sugar
• 4 cups Cooked rice

Steps

1. Simmer the dashi, soy, mirin, and sugar 3 minutes; taste — it should be sweet-salty, like a good teriyaki.
2. Add the sliced onion and chicken; simmer 8 minutes until the chicken is just cooked through.
3. Beat the eggs loosely — streaks of white are welcome, a uniform scramble is not.
4. Pour in two-thirds of the egg, cover, and cook 2 minutes; add the rest and cook 1 minute more. The egg should be barely set and glossy, still trembling.
5. Slide each portion over a bowl of hot rice, spooning over plenty of the savory broth.
6. Scatter with scallions or shichimi and eat immediately — oyakodon waits for no one.

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