Nagoya-style Ankake Oyakodon: Thick Sauce Chicken and Egg Rice Bowl (Nagoya no Ankake Oyakodon: Atsugiri Sauce Tori Tamago Don)
Nagoya no Ankake Oyakodon is a popular dish in Nagoya, Japan, known for its thick and savory sauce. This recipe puts a twist on the classic Oyakodon by using a thick sauce made with dashi, soy sauce, and mirin, and topping it with tender chicken and fluffy eggs. It's a comforting and satisfying meal that's perfect for lunch or dinner.
Ingredients
- 4 boneless, skinless chicken thighs, thinly sliced
- 4 eggs
- 1 onion, thinly sliced
- 2 cups dashi stock
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 2 tablespoons sugar
- 4 servings of steamed rice
- Green onions, thinly sliced (for garnish)
Instructions
- In a small bowl, mix the dashi stock, soy sauce, mirin, and sugar to make the thick sauce.
- In a large skillet, bring the sauce to a simmer over medium heat.
- Add the sliced onions and chicken to the skillet and cook until the chicken is no longer pink.
- In a separate bowl, beat the eggs.
- Pour the beaten eggs evenly over the chicken and onion in the skillet.
- Cover the skillet and cook until the eggs are set.
- Divide the steamed rice into four bowls and top each with the chicken, egg, and sauce mixture.
- Garnish with sliced green onions and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 45g
- Protein
- 25g
- Fat
- 12g
- Saturated Fat
- 3g
- Cholesterol
- 230mg
- Sodium
- 900mg
- Fiber
- 2g
- Sugar
- 8g
Supplies
Large skillet Bowls Whisk Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the Nagoya no Ankake Oyakodon with a side of pickled vegetables or a simple salad.
Tips & tricks
Tips: Be sure to cook the eggs gently to achieve a soft and fluffy texture for the Oyakodon.
Cost
$15