Delicious Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a classic Japanese dish that beautifully combines tender chicken with fluffy eggs over a bed of steaming rice. This recipe is a must-try for anyone who loves comforting Asian chicken recipes. Picture this: juicy pieces of chicken simmered in a flavorful broth, topped with a silky egg, all served over rice. It’s the perfect weeknight dinner that brings the essence of Japanese cuisine right to your table.

If you’re a fan of teriyaki chicken, you’ll find Oyakodon just as satisfying. The sweet and savory flavors mesh perfectly, making it an ideal choice for quick and easy chicken dinners. In just a few simple steps, you can whip up a dish that is not only delicious but also a staple in many Japanese households.

The Authentic Oyakodon Recipe

This Oyakodon recipe features tender chicken pieces simmered in a flavorful sauce made with soy sauce, mirin, and dashi, then topped with fluffy, softly cooked eggs. The balance of flavors and textures creates a comforting and satisfying meal that is both quick to prepare and deeply fulfilling.

Ingredients

• 2 cups cooked Japanese short-grain rice
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 medium onion, thinly sliced
• 4 large eggs
• 1/2 cup dashi stock (or chicken broth)
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Chopped green onions for garnish

Instructions

1. Prepare the Rice: Cook the Japanese short-grain rice according to package instructions; keep warm.
2. Cook the Chicken: In a large skillet, heat vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
3. Make the Sauce: Pour in the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer.
4. Add the Eggs: In a bowl, lightly beat the eggs. Pour the beaten eggs over the chicken mixture in the skillet. Cover and cook for 2-3 minutes, or until the eggs are just set but still slightly runny.
5. Serve: Spoon the chicken and egg mixture over the warm rice. Garnish with chopped green onions and serve immediately.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition Information

• Servings: 2 bowls
• Calories: 550kcal
• Fat: 22g
• Protein: 30g
• Carbohydrates: 60g