Recipe by BINGADING
"This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked short-grain white rice
onion, thinly sliced
shiitake mushrooms, thinly sliced
skinless, boneless chicken breast half - cut into strips
green onions, cut into 1-inch pieces
snow peas, thinly sliced
Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base, but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it.
This was OK. I did leave out the mushrooms because the bf hates mushrooms, but I'm not sure how much difference it would have made.
He liked it, I thought it kind of tasted like funky fried rice. Since we both agreed we like my fried rice better, I probably won't make this again.
This was delicious! Easy to make with stress-free prepping. I didn't have shitake mushrooms so I used regular ones instead, and I also didn't add the snow peas in. Tastes great and seems pretty healthy (notice you didn't have to use oil at all in this recipe!) I'll definitely make this again in the future.
It was pretty good, but tasted nothing like the Oyakodon I ate many times in Japan. The sauce was too thin and the dish needed more salty flavours.
Didnt think it would be good but it was in fact DELICIOUS. The only change I made was to add extra chicken (we are a meat loving household), double the sauce, and add an extra egg and some egg white to compensate for the extra chicken. It was fantastic and my daughter (20 mo old) gobbled it up. Will definitely make it again.
So easy and delicious! I was a little wary adding that scrambled egg, but it turned out perfectly. It's so easy to add whatever vegetables you have in your fridge. Also, you can subsitute teriyaki sauce for the soy if you are looking for something a little sweeter.
It was really quick and easy. I used half terriyaki and half soya sauce for the 1/4 cup. Next time, I'll add more egg, I used three, and it wasn't enough. Perfect taste for my family. Loved it!
Tip: Try to use UNSALTED stock if possible. If all you have is salted stock, reduce the soy sauce a bit to avoid the final dish being too salty. This recipe lives up to its name - very quick to make! Followed it almost exactly, but I used homemade dashi stock (unsalted) instead of chicken stock because I was also making miso with a dashi base. Recipe urned out beautifully, but chicken stock would be fine. I loved that this recipe used easy to find ingredients. Husband loved it!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 619
** Calories from Fat: 60
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a classic Italian chicken dish.
This tangy chicken dish is ready in about 30 minutes.
In this video, you’ll see how to make cassoulet in just an hour.