Description
Oyakodon is Japanese comfort food at its best! We’ve made this one healthier!
Ingredients
Scale
- 1 onion (thinly sliced)
- 5 shiitake mushrooms (sliced)
- 1 small carrot (sliced into stripped)
- 1 cup cabbage (chopped)
- 2 large eggs
For the sauce
- 1/2 cup dashi
- 2 tablespoons mirin
- 1 tablespoon sake
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
Instructions
- Add all the ingredients for the sauce in a bowl and stir until the sugar has dissolved.
- In a medium sauce pan over medium high heat, add the sauce, onions, shiitake mushrooms, carrots and cabbage and lower the heat to a simmer.
- Simmer for 10 minutes, until vegetables are cooked but still yielding a little crunch. This dish is good when the veggies aren’t overcooked since it will be served over rice. The balance of slightly crunchy and soft will pair well together.
- Briefly beat the eggs using chopsticks and slowly drizzle evenly into the sauce pan. Cover and cook for a couple of minutes until the eggs are almost cooked, slightly runny. There should also be some soup left.
- Fill two bowls with warm Japanese rice and top them with the vegetable oyakodon.
- Top with extra sauce if you want more flavor, mitsuba and a little shichimi togarashi.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 28 g
- Sodium: 1256.7 mg
- Fat: 10.4 g
- Saturated Fat: 3.2 g
- Carbohydrates: 48.4 g
- Fiber: 7.9 g
- Protein: 20.4 g
- Cholesterol: 372 mg
