Japanese Oyakodon Chicken and Egg Rice Bowl (35 Minutes)

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Oyakodon, meaning “parent-and-child” rice bowl, is a beloved Japanese comfort food dish that artfully combines chicken (the parent) and eggs (the child) over a bed of steamed rice.

This simple yet flavorful dish is a staple in Japanese cuisine and perfect for a quick, satisfying meal.

With tender chicken and lightly seasoned eggs, Oyakodon is a wonderful example of Japanese dinnertime simplicity.

Ingredients

Units Scale
  • 2 cups white rice
  • 1/2 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, thinly sliced
  • 2 cups dashi stock (or chicken broth as a substitute)
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 4 large eggs
  • Green onions or nori strips for garnish if desired

Instructions

  1. Prepare the Rice (25 minutes if not precooked): Cook rice according to package instructions or use a rice cooker. For Oyakodon, slightly firmer rice is preferable to hold up against the broth.
  2. Cook Chicken and Onion (10 minutes): In a large skillet or shallow pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat. Add the sliced onions and chicken pieces. Cook until the chicken is fully cooked and the onions are tender, about 7-10 minutes.
  3. Add Eggs (3 minutes): Beat the eggs lightly, just enough to break the yolks and slightly mix with the whites. Pour the eggs over the chicken and onions in the skillet. Do not stir; let the eggs cook gently until they are just set but still slightly runny in the center, about 2-3 minutes.
  4. Assemble the Bowl (2 minutes): Spoon a bed of cooked rice into each bowl. With a large spoon, carefully place portions of the chicken, egg, and onion mixture over the rice, including some of the cooking liquid.
  5. Serve and Garnish (1 minute): Garnish each bowl with chopped green onions or strips of nori for a touch of color and extra flavor. Serve immediately while hot.

Notes

For the best results, use freshly made dashi if possible, which provides a clear, umami-rich base that bottled broths can’t match. If you don’t have dashi stock readily available, chicken stock will do just fine.

Adjust the sweetness and saltiness to your taste, and experiment with the doneness of the eggs; some prefer them more set, while others like them softer.

Always use a non-stick skillet to prevent the eggs from sticking and tearing, ensuring a beautiful presentation every time.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/japanese-oyakodon-chicken-and-egg-rice-bowl-35-minutes/