Hot Cook Oyakodon (Chicken and Egg Rice Bowl)
親子丼【ホットクック】 · Oyakodon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Oyakodon literally means "parent and child bowl": chicken and egg simmered together in a gently sweet dashi and soy broth, then spooned over hot rice. Its soft texture and mild flavor make it one of the easiest Japanese dishes for little ones to enjoy, and the green peas add a pop of color on top. This version is made in a Sharp Hot Cook automatic cooker, so the onion, chicken, and egg cook through in stages without you standing at the stove. The one thing to remember is to turn the stirring off for the egg, so it sets softly instead of breaking apart.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 75 gboneless, skinless chicken thigh
- 22.5 gonion
- 34.5 gegg
- 3 gfrozen green peas
Seasonings
- 2.3 gvegetable oil
- 30 gbonito and kombu dashiJapanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
- 2.6 gsugar
- 3.6 gsoy sauce
- 0.2 gsalt
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- bonito and kombu dashi (かつお・昆布だし汁)
- Japanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
Directions
- 1
Cut the chicken into pieces of about 20 g each. Slice the onion thinly, then cut the slices in half so they are half as long.
- 2
Put the onion and oil in the inner pot and cook for 10 minutes using [Manual → Stir-fry].
- 3
Add the chicken from step 1 and the dashi, then cook for 5 minutes using [Manual → Simmer → Stir].
- 4
Add the sugar, soy sauce, and salt, then cook for 10 minutes using [Manual → Simmer → Stir].
- 5
Add the beaten egg and green peas, then cook for 3 minutes using [Manual → Simmer → No Stir]. Be careful not to select the stirring option here, or the egg will break into crumbly bits.
- 6
Spoon over rice served in bowls.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 432 kcal | 864 kcal | 432 kcal |
| Protein | 24.2 g | 48.3 g | 24.2 g |
| Fat | 10.4 g | 20.7 g | 10.4 g |
| Carbohydrates | 66.6 g | 133.2 g | 66.6 g |
| Salt equivalent | 1.2 g | 2.4 g | 1.2 g |
| Calcium | 30 mg | 60 mg | 30 mg |
| Iron | 1.8 mg | 3.6 mg | 1.8 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 432 kcal | 24.2 g | 10.4 g | 66.6 g | 1.2 g | 30 mg | 1.8 mg |
| 1 adult serving | 864 kcal | 48.3 g | 20.7 g | 133.2 g | 2.4 g | 60 mg | 3.6 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
