Quick Oyakodon

Recipe View 23 mins Prepare the Rice: In a saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and all the water has been absorbed.

Recipe View 2 mins Prepare the Broth: In a small saucepan, bring the chicken stock to a boil. Stir in the soy sauce and brown sugar, mixing until the sugar is fully dissolved. Reduce the heat to the lowest setting to keep the broth warm.

Recipe View 8 mins Cook the Chicken and Vegetables: Heat a few tablespoons of the prepared chicken broth in a skillet over medium heat. Add the sliced onion and shiitake mushrooms and cook, stirring occasionally, until the onion softens (about 3 minutes). Add the chicken strips, green onions, and a few more tablespoons of the broth. Continue to cook until the chicken is fully cooked and no longer pink (approximately 5 minutes).

Recipe View 4 mins Add the Egg and Snow Peas: Spread the chicken and vegetable mixture evenly in the skillet. Pour the beaten eggs over the top. Reduce the heat to medium-low, and sprinkle the thinly sliced snow peas over the eggs. Cook, stirring gently if needed to prevent sticking, until the egg is set but still slightly soft (about 3 minutes).

Recipe View 1 mins Assemble and Serve: Divide the cooked rice between two bowls. Spoon the chicken and egg mixture evenly over the rice. Drizzle additional chicken broth over the top to taste. Serve immediately and enjoy!