Cheesy Oyakodon recipe - ingredients, nutrition and when to eat it
Chicken and egg are gently cooked in a sweet-savory soy broth, served over rice, and topped with melted cheese for extra richness.
Chicken and egg are gently cooked in a sweet-savory soy broth, served over rice, and topped with melted cheese for extra richness. It’s a satisfying one-bowl meal for a busy evening or a relaxed lunch.
Japanese · 20 minutes to cook
Nutrition (per 548g serving): 765.6 kcal · protein 37.1g · carbohydrate 86.5g · fat 27.6g · sodium 1467.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t fully beat the eggs; adding them when the whites and yolks are just lightly mixed gives them a softer texture.
Tips: Cut the chicken into 2–3 cm pieces so it doesn’t dry out too quickly.
Tips: Once you add the cheese, don’t simmer for long—let the residual heat melt it so the rice bowl stays moist.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Boneless chicken thigh — 100 g
- Egg — 1 pc
- Onion — 60 g
- Cheese — 20 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Water — 60 ml
- Green onion — 10 g
- Cooking oil — 1 tsp