Oyakodon Recipe: The Classic Japanese Chicken and Egg Rice Bowl

Name: Oyakodon Recipe: The Classic Japanese Chicken and Egg Rice Bowl
Total time: 40 mins
Ingredients: 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; 0.25 cup soy sauce; 3 tablespoons mirin (Japanese rice wine); 3 tablespoons brown sugar; 4 large eggs; 4 cups hot cooked white rice

Discover Oyakodon, a delectable and authentic Japanese dish of chicken sautéed and simmered in a savory Japanese broth, finished with perfectly cooked egg, and served over warm rice. It's quick, satisfying, and bursting with flavor.

Total time40 mins
Prep time10 mins
Cook time30 mins
Yield4

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Servings

Ingredients

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
0.25 cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 large eggs
4 cups hot cooked white rice

Instructions

Heat oil in a large skillet over medium heat until shimmering. Add the diced chicken and cook, stirring occasionally, until lightly browned, approximately 5 minutes. Add sliced onion; cook and stir until the onion becomes soft and translucent, about 5 minutes.
Pour in the flavorful dashi stock, then whisk together soy sauce, sweet mirin, and brown sugar in a small bowl. Stir the mixture into the skillet until the sugar is completely dissolved. Bring the mixture to a gentle boil, then reduce the heat to low and simmer until the sauce has slightly thickened, about 10 minutes.
In a separate bowl, whisk the eggs together until they are well-combined and slightly frothy. Gently pour the whisked eggs evenly over the simmering chicken and broth mixture in the skillet. Cover the skillet tightly with a lid, reduce the heat to the lowest setting, and steam until the egg is set to your liking, approximately 5 minutes. Remove the skillet from the heat.
Divide the cooked rice evenly among 4 deep soup bowls. Carefully ladle equal amounts of the chicken, egg, and broth mixture over the rice in each bowl. Serve immediately and enjoy your homemade Oyakodon!

Nutrition

Calories: 688 kcal
Fat Content: 15 g
Fiber Content: 2 g
Sugar Content: 17 g
Sodium Content: 1226 mg
Protein Content: 35 g
Cholesterol Content: 208 mg
Carbohydrate Content: 98 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g