Oyakodon: Japanese Chicken and Egg Rice Bowl

Name: Oyakodon: Japanese Chicken and Egg Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice (rinsed); 2 1/2 cups water; 500 g chicken thighs (boneless, skinless, cut into bite-sized pieces); 4 eggs (lightly beaten); 1 cup dashi stock (or water with dashi powder); 1/4 cup soy sauce; 1/4 cup mirin; 1 medium onion (thinly sliced); 2 green onions (sliced, for garnish)

30 min 4 servings Easy

All Recipes

A comforting and classic Japanese dish featuring tender chicken and eggs simmered in soy sauce, served over a bed of fluffy rice.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Oyakodon is a beloved Japanese comfort food that brings together tender chicken, softly cooked eggs, and a flavourful broth over a steaming bowl of rice. The name 'oyakodon' translates to 'parent and child bowl', highlighting the use of both chicken and egg. This dish is perfect for anyone looking to explore Japanese cuisine with a recipe that is both simple and satisfying. The secret to a great oyakodon lies in the balance of flavours and textures. The chicken is simmered in a savoury blend of soy sauce, mirin, and dashi stock, which infuses the dish with a rich umami taste. The eggs are gently cooked to a soft, custard-like consistency, and the rice acts as the perfect base to soak up all the delicious juices.

Instructions

Cook the rice

In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let it sit covered for 10 minutes.

Pro tip: Fluff the rice with a fork before serving for the best texture.

Prepare the broth

In a large skillet, combine dashi stock, soy sauce, and mirin. Bring to a simmer over medium heat.

Pro tip: Taste the broth and adjust seasoning if necessary.

Cook the onion

Add the sliced onion to the broth and cook until translucent, about 5 minutes.

Pro tip: Ensure the onion is evenly distributed across the pan for uniform cooking.

Add the chicken

Add the chicken pieces to the skillet, spreading them evenly. Simmer until the chicken is cooked through, about 8 minutes.

Pro tip: Avoid overcrowding the pan to ensure even cooking of the chicken.

Add the eggs

Pour the beaten eggs over the chicken and onions. Cover the skillet and cook until the eggs are just set but still slightly runny, about 2-3 minutes.

Pro tip: For firmer eggs, cook an additional minute.

Serve

Spoon cooked rice into bowls, then top with the chicken and egg mixture. Garnish with sliced green onions and serve immediately.

Pro tip: Serve with a sprinkle of shichimi togarashi for added spice.

💡

Tips & Tricks

Use dashi stock for authentic flavour.
Control the egg's texture by adjusting cooking time.
Prepare all ingredients before starting to ensure even cooking.

Frequently Asked Questions

What is oyakodon?

Oyakodon is a Japanese dish featuring chicken and eggs simmered in a soy sauce-based broth, served over rice.

How many calories are in oyakodon?

A serving of oyakodon contains approximately 450 calories.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are preferred for their juiciness and flavour.

What can I substitute for dashi stock?

You can use water mixed with dashi powder or even chicken broth as a substitute for dashi stock.

How long does oyakodon last in the fridge?

Oyakodon can be stored in the fridge for up to two days, but the texture of the eggs may change upon reheating.

Serving Suggestions

Oyakodon is best served hot, straight from the pan, garnished with sliced green onions and a sprinkle of shichimi togarashi for a hint of spice. Pair it with a side of pickled vegetables or a simple green salad to round out the meal. This dish can be prepared ahead by cooking the chicken and broth separately, then reheating and adding the eggs just before serving. Store leftovers in an airtight container in the fridge for up to two days, but note that the texture of the eggs may change upon reheating.

Nutrition per serving

450

Calories

28g

Protein

12g

Fat

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