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Chicken & Egg Rice Bowl
Discover a taste of classic Japanese home cooking with Chef Esther’s Oyakodon—chicken, egg, and rice. First, she simmers juicy, tender strips of skinless chicken thigh, egg, napa cabbage, onion, and carrots in a rich, flavorful broth made with dried kelp, soy, and shiitake mushrooms. Then, she spoons it over rice seasoned with Furikake, a sweet and savory blend of sesame seeds, dried seaweed, garlic, sugar, and salt. Drizzle on the accompanying Mentsuyu sauce for a blast of umami richness, and curl up with a flavor-packed bowl of comfort.
Nutritional facts
Protein
36g
Carbs
62g
Calories
970
Fat
65g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Tsuyu Sauce, Napa Cabbage, Butter, Furikake Nori Seasoning, Carrots, Calrose Rice, Black Pepper, Garlic, Egg, Onion, Light Soy Sauce, Kosher Salt, Green Onion, Rice Wine
Reviews
4.0
Based on 85 reviews
Had a weird aftertaste
Christopher Sylvester · 12/04/24
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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