Japanese Chicken and Rice (Oyakodon)
A classic Japanese rice bowl dish featuring tender chicken simmered in a savory-sweet sauce with eggs. This recipe uses coconut aminos as a soy sauce alternative.
10m prep + 20m cook4 servingsSafety: 95/100
Contains eggContains soyContains fish
420 cal|30g protein|40g carbs|15g fat|1g fiber
Ingredients
- 1 pound Chicken Thighs, boneless, skinless, cut into bite-sized pieces
- 1 medium Onion, thinly sliced
- 1 cup Dashi Substitute (Chicken or Fish Broth)
- 2 tablespoons Mirin (Rice Wine)
- 2 tablespoons Coconut Aminos (Soy Sauce Substitute)
- 1 teaspoon Sugar
- 4 large Eggs
- 4 cups Cooked Rice
- 2 tablespoons Green Onions, chopped
Instructions
- 1In a skillet, combine dashi substitute, mirin, coconut aminos, and sugar. Bring to a simmer over medium heat.
- 2Add the sliced onion and cook until softened, about 5 minutes.
- 3Add the chicken pieces and cook until cooked through, about 5-7 minutes.
- 4Whisk the eggs lightly and pour over the chicken and onion mixture. Cover and cook until the eggs are set but still slightly runny, about 2-3 minutes.
- 5Spoon the chicken and egg mixture over bowls of cooked rice. Garnish with chopped green onions and serve immediately.
Substitutions
→
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Get the App — from $9.17/monthCancel anytime. No commitments.