Nagoya-style Miso Oyakodon: Miso-filled Chicken and Egg Rice Bowl (Nagoya no Miso Oyakodon: Miso Iri Tori Tamago Don)
Nagoya no Miso Oyakodon is a delicious and comforting Japanese rice bowl dish that features a savory miso-flavored chicken and egg topping. This Nagoya-style version adds a unique twist to the classic Oyakodon, making it a must-try for any Japanese cuisine enthusiast.
Ingredients
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, thinly sliced
- 4 eggs
- 2 tablespoons miso paste
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 cup dashi stock
- 4 cups cooked Japanese short-grain rice
Instructions
- In a small bowl, whisk together the miso paste, mirin, soy sauce, and sugar until well combined. Set aside.
- In a large skillet or pan, bring the dashi stock to a simmer over medium heat.
- Add the chicken and onion to the simmering dashi stock and cook until the chicken is no longer pink and the onion is tender.
- Reduce the heat to low and pour the miso mixture into the skillet, stirring gently to coat the chicken and onion.
- In a separate bowl, beat the eggs and pour them evenly over the chicken and onion mixture. Cover the skillet and cook for a few minutes until the eggs are just set.
- To serve, divide the cooked rice among four bowls and top each with the miso-filled chicken and egg mixture.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large skillet or pan Whisk Bowl
Tools
Cutting board Knife Measuring spoons Measuring cup
Serving suggestions
Serving suggestions: Serve the Nagoya no Miso Oyakodon with a side of pickled vegetables or a simple salad for a well-balanced meal.
Tips & tricks
Tips: Be careful not to overcook the eggs, as they should be slightly runny for the best texture and flavor.
Cost
$15