Oyakodon (Japanese Chicken and Egg Bowl)
A quick and comforting Japanese rice bowl with tender chicken, soft egg, and a sweet-savory broth over steamed rice.
Ingredients
- 4 cups steamed Japanese short-grain rice
- 1/2 yellow onion thinly sliced
- 2 boneless skinless chicken thighs or breast, cut into bite-sized pieces
- 4 large eggs lightly beaten
- 1 cup dashi stock or 1 cup water + 1 tsp instant dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- Optional: chopped scallions shichimi togarashi
Instructions
- Cook rice and keep warm.
- Slice onions and cut chicken into pieces. Lightly beat eggs.
- In a shallow skillet, add dashi, soy sauce, mirin, and sugar. Simmer.
- Add chicken and onions to the broth and cook covered for 5–6 minutes.
- Reduce heat and pour eggs over the chicken. Cover and cook 1–2 minutes until just set.
- Serve hot over rice and garnish if desired.
Notes
Nutrition Facts (Per Serving)
Calories: 390Carbohydrates: 40g (13% DV)
Protein: 26g (52% DV)
Fat: 14g (18% DV)
Saturated Fat: 3g (15% DV)
Sodium: 860mg (37% DV)
Sugar: 6g (12% DV)
Fiber: 1g (4% DV) Nutrition information is an estimate and may vary based on exact ingredients used.