Gluten-Free Oyakodon

Savor the comforting flavors of Japan with this Gluten-Free Oyakodon recipe, a perfect fusion of tradition and dietary inclusivity. Tender chicken thighs, sweet onions, and fluffy eggs are simmered in a savory-sweet sauce crafted from gluten-free soy sauce, mirin, and dashi stock, making it an ideal choice for those with gluten sensitivities. This beloved Japanese rice bowl is ready in just 30 minutes, making it a quick and satisfying meal for busy weeknights. Topped with a sprinkling of fresh green onions, this hearty dish is served over steaming white rice, allowing the rich umami flavors to soak into every bite. Whether you're new to Japanese cuisine or a long-time fan, this gluten-free oyakodon promises the comforting warmth of a homemade classic with a modern twist.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams boneless, skinless chicken thighs
• 1 medium onion
• 4 large eggs
• 60 ml gluten-free soy sauce
• 60 ml mirin
• 240 ml gluten-free dashi stock
• 2 tablespoons sugar
• 4 cups cooked white rice
• 2 stalks green onions

Directions

Step 1

Cut the chicken thighs into bite-sized pieces.

Step 2

Peel and thinly slice the onion.

Step 3

In a bowl, crack the eggs and lightly beat them. Set aside.

Step 4

Chop the green onions into thin slices diagonally and set aside for garnish.

Step 5

In a medium-sized frying pan or skillet, combine the gluten-free soy sauce, mirin, gluten-free dashi stock, and sugar.

Step 6

Bring the mixture to a simmer over medium heat.

Step 7

Add the sliced onions to the sauce and cook for about 5 minutes or until the onions are soft and translucent.

Step 8

Add the chicken pieces to the pan and let them cook for another 5 minutes or until the chicken is cooked through.

Step 9

Once the chicken is cooked, pour the beaten eggs over the chicken and onion mixture evenly.

Step 10

Cover the pan with a lid and let the eggs cook for about 1-2 minutes until they are just set but still slightly runny.

Step 11

Uncover and turn off the heat.

Step 12

Divide the cooked rice into four bowls.

Step 13

Carefully place portions of the chicken and egg mixture over the rice, draping some of the sauce over each serving.

Step 14

Garnish with sliced green onions before serving.

Nutrition Facts

Serving size	1820.9 grams (1820.9g)

Amount per serving	% Daily Value*
Calories	2353

Total Fat 65.30g	84%
Saturated Fat 18.80g	94%
Polyunsaturated Fat 0.50g
Cholesterol 1244mg	415%
Sodium 6416mg	279%
Total Carbohydrate 263.80g	96%
Dietary Fiber 5.50g	20%
Total Sugars 66.20g
Protein 154.10g	308%

Vitamin D 192IU	960%
Calcium 294mg	23%
Iron 16mg	90%
Potassium 2013mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 27.3%

Carbs: 46.7%