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–+ servings
Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon is a comforting Japanese dish with chicken and eggs simmered in dashi sauce over rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course main
Cuisine Japanese
Servings 2 bowls
Calories 537 kcal

Equipment

  • chef's knife
  • cutting board
  • rice cooker
  • Instant Pot
  • donabe
  • medium frying pan
  • oyakodon pan
  • liquid measuring cup
  • serving bowls

Ingredients
  

  • 0.5 onion onion peeled
  • 10 oz boneless, skinless chicken thighs typically 1–2 thighs; use plant-based meat substitute for vegan/vegetarian
  • 1 tablespoon sake for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit
  • 3-4 large eggs at room temperature; for vegan/vegetarian, use egg substitute such as JUST Egg

For the Seasonings

  • 0.5 cup dashi (Japanese soup stock) use standard Awase Dashi, dashi packet or powder, or Vegan Dashi
  • 2 tablespoon soy sauce
  • 2 tablespoon mirin
  • 2 teaspoon sugar

For Serving

  • 2 servings cooked Japanese short-grain rice typically 1⅔ cups (250 g) per donburi serving
  • 4 sprigs mitsuba (Japanese parsley) or green onion/scallion
  • to taste shichimi togarashi (Japanese seven spice) optional
  • to taste Japanese sansho pepper optional

Instructions
 

Before You Start

  • Gather all the ingredients. Do not make more than two servings in a medium frying pan.

To Prepare the Seasonings

  • Combine ½ cup dashi, 2 tablespoon soy sauce, 2 tablespoon mirin, and 2 teaspoon sugar in a bowl or a liquid measuring cup and mix until the sugar is dissolved.

To Prepare the Ingredients

  • Slice ½ onion lengthwise, about ¼ inch (6 mm) wide.
  • Chop 4 sprigs mitsuba into ½ inch (1.3 cm) pieces.
  • Trim the extra bits of fat from 10 oz boneless, skinless chicken thighs.
  • Cut the chicken thigh into strips and then into pieces about ¾–1 inch (2–2.5 cm) square.
  • Transfer the chicken to a bowl and sprinkle with 1 tablespoon sake. Set aside for 5 minutes.
  • Crack 3-4 large eggs into a bowl and lift the egg whites to 'cut' them into smaller clumps.

To Cook the Oyakodon in a Medium Frying Pan

  • With the stove off, add the sliced onions to a medium frying pan. Add the seasonings mixture.
  • Turn on the heat to medium and bring it to a simmer. Once simmering, add the chicken on top of the onions.
  • Cook, uncovered, for 5 minutes or until the chicken is no longer pink and the onions are tender.
  • Add two-thirds of the eggs in a circular pattern over the chicken and onions.
  • When the eggs are still runny but just set, add the rest of the eggs and mitsuba on top.
  • Serve the cooked chicken and egg mixture over steamed rice.

To Cook the Oyakodon in an Oyakodon Pan

  • Cook the chicken and egg in two batches, one serving at a time.
  • With the stove off, add half of the sliced onions to the oyakodon pan with half of the seasonings mixture.
  • Cook, uncovered, for 4 minutes or until the chicken is no longer pink.
  • Add two-thirds of the eggs over the chicken and onions.
  • When the eggs are still runny but just set, add the rest of the eggs and cook until done.
  • Serve over cooked rice.

Notes

You can keep leftovers in an airtight container in the refrigerator for up to 2–3 days.

Nutrition

Serving: 1bowlCalories: 537kcalCarbohydrates: 50gProtein: 42gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 414mgSodium: 1197mgPotassium: 586mgFiber: 1gSugar: 11gVitamin A: 442IUVitamin C: 4mgCalcium: 71mgIron: 4mg
Keyword Chicken and Egg Rice Bowl, Comfort Food, Easy Recipe, Japanese cuisine, Oyakodon
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