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Oyakodon

Easy Oyakodon Recipe (Japanese Chicken and Egg Rice Bowl) 

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Prep 10 minutes
Cook 15 minutes
This easy oyakodon recipe is a Japanese rice bowl made with tender chicken and softly cooked eggs in a savory-sweet sauce. It’s rich, slightly sweet, and incredibly comforting.
Servings 3
Course Main Course
Cuisine Japanese

Ingredients

  • 1 cup dashi
  • 4 tablespoons soy sauce
  • 4 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 1 large onion sliced
  • 600 grams boneless chicken thighs bite-size
  • 4 eggs lightly beaten
  • Cooked rice
  • Sliced green onions optional
  • Tobiko optional

Instructions

  1. In a medium pan over medium heat, combine dashi, soy sauce, mirin, sake, and sugar. Stir, then add the sliced onions. Let it simmer for 2-3 minutes until the onions start to soften.
  2. Add the chicken in a single layer. Spoon some of the sauce over the top. Let it simmer gently for 6-8 minutes, flipping once halfway, until the chicken is cooked through.
  3. Lower the heat slightly. Pour in the beaten eggs, spreading it evenly over the chicken and onions. Cover and cook until the eggs are softly set but still a little runny on top.
  4. Spoon over hot rice. Top with sliced green onions and tobiko, if using. Serve and enjoy!

Nutrition

Serving1 serving (rice not included)Calories420 kcalCarbohydrates12 gProtein35 gFat24 gSaturated Fat7 gPolyunsaturated Fat4 gMonounsaturated Fat10 gCholesterol260 mgSodium1100 mgPotassium500 mgFiber1 gSugar9 gVitamin A300 IUVitamin C5 mgCalcium60 mgIron2.5 mg

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