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.

Nagoya-style Miso Oyakodon: Miso-filled Chicken and Egg Rice Bowl (Nagoya no Miso Oyakodon: Miso Iri Tori Tamago Don)

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

  1. In a small bowl, whisk together the miso paste, mirin, soy sauce, and sugar until well combined. Set aside.
  2. In a large skillet or pan, bring the dashi stock to a simmer over medium heat.
  3. Add the chicken and onion to the simmering dashi stock and cook until the chicken is no longer pink and the onion is tender.
  4. Reduce the heat to low and pour the miso mixture into the skillet, stirring gently to coat the chicken and onion.
  5. 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.
  6. 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