Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a delicious traditional Japanese meal consisting of chicken sautéed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling, and delicious.


Recipes · Breakfast and Brunch · Meat and Seafood · Chicken


Prep Time: 10 mins
Cook Time: 30 mins
Servings: 4
Total Time: 40 mins

Ingredients

Ingredients List

  • 1 tablespoon olive oil

  • 4 skinless, boneless chicken thighs, cut into small pieces

  • 1 onion, cut in half and sliced

  • 2 cups dashi stock, made with dashi powder

  • ¼ cup soy sauce

  • 3 tablespoons mirin (Japanese rice wine)

  • 3 tablespoons brown sugar

  • 4 large eggs

  • 4 cups hot cooked white rice


Directions

  1. Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.

  2. Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.

  3. Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.

  4. Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.


Nutrition Facts (per serving)

Nutrition Facts
688 Calories
15g Fat
98g Carbs
35g Protein


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