Lunch · Japanese
Oyakodon with Honey
A Japanese bowl of rice with chicken and egg cooked together in a sweet soy sauce.
- per serving
- 721 kcal
- Protein
- 51 g
- Total time
- 38 min
- Makes
- 1 serving
- High protein
Instructions
Rinse the 75 g of short-grain white rice. Put it in a small saucepan with 120 ml of water, bring to a simmer, cover and cook for 15 minutes over low heat, then let rest for 5 minutes off the heat.
While the rice cooks, weigh 150 g of raw boneless chicken thigh meat, cut it into 1 cm strips and slice the 70 g of onion.
Heat the 6 g of oil in a small skillet. Sweat the onion for 4 minutes, then add the chicken, the 18 g of soy sauce, the 6 g of honey and 100 ml of water.
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