japanese chicken

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

onion

chicken stock (or dashi)

soy sauce (or more to taste)

mirin

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

This recipe blends miso paste, soy sauce, honey, and lime juice for a tantalizing taste. Garlic and ginger bring depth, while high-heat cooking results in crispy, juicy chicken.

Miso Chicken

lbs chicken thighs (or chicken breasts, boneless skinless)

soy sauce

honey

sesame oil

lime juice

miso paste

onions

garlic

ginger

Vegetable oil (for cooking)

In a medium bowl, whisk together soy sauce, honey, sesame oil, miso paste, garlic, ginger, and lime juice. 4 tablespoons lime juice

Add chicken thighs to the marinade and coat well. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.

Preheat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.

Remove chicken thighs from the marinade and discard the remaining marinade.

Place chicken thighs in the hot skillet and cook for about 6 to 7 minutes per side, or until golden brown and cooked through.

Remove chicken from the skillet and let it rest for a few minutes before slicing.

Garnish with chopped scallions and sesame seeds, and serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679068680/yqwuirhc4esyedabcp1a.mp4

This miso chicken recipe is a delicious and easy way to add some Asian-inspired flavors to your dinner menu.

Top 2 japanese chicken recipes from across the web

The most viewed japanese chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Oyakodon (Japanese Chicken & Egg Ri...

Miso Chicken

Top 2 japanese chicken recipes from across the web

The most viewed japanese chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oyakodon (Japanese Chicken & Egg Ri...

Miso Chicken

The most viewed japanese chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine