Oyakodon: Japanese Chicken and Egg Rice Bowl (20 Minutes)
Oyakodon is a classic Japanese rice bowl of tender chicken and softly set egg simmered in a sweet soy dashi sauce. One pan, 20 minutes.
Published
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
Oyakodon means “parent and child bowl”: chicken and egg cooked together. It’s one of Japan’s favorite home-cooked meals, made from simple ingredients in about 20 minutes.
Leftover cooked rice? Use it here or in egg fried rice.
Ingredients
- 300 g (10 oz) boneless chicken thighs, cut into bite-size pieces
- 1 onion, thinly sliced
- 4 eggs
- 200 ml (¾ cup) dashi stock (or water with ½ tsp instant dashi)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 400 g (2 bowls) hot cooked Japanese rice
- Spring onions or mitsuba, to serve
Instructions
- Put the dashi, soy sauce, mirin and sugar in a small frying pan and bring to a simmer.
- Add the onion and simmer for 3 minutes until soft.
- Add the chicken in one layer and simmer for 5–6 minutes, turning once, until cooked through.
- Lightly beat the eggs, leaving streaks of white. Pour two thirds over the chicken, cover and cook on low for 1 minute.
- Pour over the rest of the egg, cover and turn off the heat. Leave for 30–60 seconds until the egg is just set but still soft.
- Slide over bowls of hot rice and top with spring onions.
Nutrition per serving
- kcal
- 680
- Protein
- 48 g
- Carbs
- 75 g
- Fat
- 16 g
Tips
- Don’t overbeat the eggs: streaks of white and yolk give the classic silky texture.
- Cook one portion at a time in a small pan for the neatest result.
- No mirin? Use 1 extra teaspoon of sugar and 1 tbsp water.
