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Oyako-don (chicken and egg rice bowl)

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“This is really quick, easy and good. Please don't tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn't allow for the rice.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into small chunks, slice onion.
  2. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
  3. Put the chicken chunks in the pan and simmer on low heat for a few minutes.
  4. Add the onion to the pan and simmer a few minutes more.
  5. Whisk the eggs in a bowl.
  6. Bring the soup back to the boil; pour the eggs over chicken and onion.
  7. Turn the heat to low and cover with a lid.
  8. Turn the heat off after 1 minute.
  9. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.

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