Nagoya-style Ankake Oyakodon Curry: Thick Sauce Chicken and Egg Rice Bowl Curry (Nagoya no Ankake Oyakodon Kare: Atsugiri Sauce Tori Tamago Don Kare)

Nagoya no Ankake Oyakodon Kare is a delicious and hearty dish that combines the flavors of Nagoya-style ankake oyakodon with the comforting warmth of curry. This recipe features a thick, savory sauce with tender chicken and fluffy eggs served over a bed of steaming rice, all infused with the rich and aromatic flavors of Japanese curry.

Dietary Restrictions None Main Course Nagoya Japanese Cuisine Nagoya Style Curry Rice Bowl Chicken
Nagoya-style Ankake Oyakodon Curry: Thick Sauce Chicken and Egg Rice Bowl Curry (Nagoya no Ankake Oyakodon Kare: Atsugiri Sauce Tori Tamago Don Kare)

Ingredients

  • 4 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, thinly sliced
  • 4 eggs
  • 2 cups cooked Japanese rice
  • 2 tablespoons vegetable oil
  • 1 1/2 cups chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • 2 tablespoons curry powder
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned.
  2. Add the sliced onion to the skillet and sauté until softened.
  3. In a bowl, whisk together the chicken broth, soy sauce, mirin, sugar, and curry powder. Pour the mixture into the skillet and bring to a simmer.
  4. Simmer for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through. Season with salt and pepper to taste.
  5. In a separate bowl, beat the eggs. Slowly pour the beaten eggs over the chicken and sauce in the skillet. Cover and cook for 2-3 minutes, or until the eggs are set.
  6. To serve, divide the cooked rice among four bowls. Spoon the chicken and egg mixture over the rice, making sure to include plenty of the thick sauce.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
40g
Fat
20g

Supplies

Large skillet Bowl Whisk Spatula Cooking spoon

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serving suggestions: Garnish with chopped green onions or pickled ginger for added flavor and color.

Tips & tricks

Tips: Be sure to cook the eggs gently to achieve a soft and creamy texture in the final dish.

Cost

$15