LOW CALORIE CHICKEN AND EGG RICE BOWL
This dish is inspired by the Japanese Oyakodon, which is a classic comfort food of Japanese home cooking. Tender pieces of chicken , onion and eggs are simmered in an umami-rich sauce then poured over steamed rice. So easy, comforting and cooked in less than 30min! The dried seaweed really elevate the dish, not even mentioning it's packed with nutrients and offer numerous health benefits!
Nutrition Per Serving
Calories: 460kcal | Carbohydrates: 47g | Protein: 38g | Fat: 14g
Ingredients
- 100 g chicken thighs, skinless and boneless boneless and skinless
- 2 eggs
- 50 g onion
- 1 tsp soy sauce
- 1 tbsp mirin
- 1 tsp miso paste for the umami flavour
- 1/2 tsp white sugar
- 120 g rice, cooked
- sesame seeds for garnish
- dried seaweed
Instructions
- Slice the chicken in small pieces and marinate it with the soy sauce, mirin, miso and sugar.
- Slice the onion and mix with the chicken.
- Separate the egg yolks and white, then beat them separately. Adding them separately will enable you to control how runny you want the egg yolk to be.
- On a pan, cook the onion and chicken for 5 min until cooked through.
- Pour the egg white, cover and let it cook for few min.
- When the egg white is cooked enough, pour the egg yolk.
- Garnish with chopped green onion and sesame seeds.
- Pour over the chicken and egg on top of a bowl of steamed rice. Serve with dried seaweed. Enjoy!
