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Oyakodon (Japanese Chicken and Egg Rice Bowl)

yield: 4 total time: 40 minutes
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Ingredients

  • 2 cups jasmine rice uncooked
  • 4 cups water
  • 4 skinless boneless chicken thighs cut into small pieces
  • 1 onion cut in half and sliced
  • 2 cups dashi stock made with dashi powder
  • 1/4 cup soy sauce
  • 3 tablespoons rice wine mirin, Japanese
  • 3 tablespoons brown sugar
  • 4 eggs

Nutrition

  • Calories : 620 calories
  • Carbohydrate : 86 grams
  • Cholesterol : 280 milligrams
  • Fat : 10 grams
  • Fiber : 2 grams
  • Protein : 39 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 1300 milligrams
  • Sugar : 9 grams
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