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Delicious Oyakodon Recipe: Cozy Chicken and Egg Rice Bowl

Oyakodon (Chicken and Egg Rice Bowl)

There's something so comforting about a warm bowl of Oyakodon, especially on a chilly evening. This delightful Japanese dish, with its tender chicken and fluffy eggs, evokes memories of family dinners and cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Oyakodon
  • 2 cups cooked Japanese rice fluffy and warm
  • 1 cup chicken thigh sliced
  • 2 large eggs fresh
  • 1/2 onion thinly sliced adds a sweet and aromatic touch
  • 1/4 cup dashi stock brings authentic Japanese flavor
  • 2 tbsp soy sauce for umami kick
  • 1 tbsp mirin adds depth to the dish
  • 1 tbsp sugar balances the salty flavors
  • Chopped green onions for garnish

Equipment

  • Skillet

Method
 

  1. Step 1: In a skillet over medium heat, combine the dashi stock, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
  2. Step 2: Add the sliced onion to the skillet and cook until softened, about 2-3 minutes.
  3. Step 3: Next, add the sliced chicken to the skillet. Cook it until it is no longer pink and fully cooked through, around 5-7 minutes.
  4. Step 4: While the chicken is cooking, beat the eggs lightly in a separate bowl.
  5. Step 5: Once the chicken is cooked, pour the beaten eggs over the chicken and onion mixture in the skillet. Cover and cook on low heat until the eggs are just set, about 3-4 minutes.
  6. Step 6: To serve, spoon the chicken and egg mixture over bowls of warm cooked rice.
  7. Step 7: Garnish with chopped green onions before enjoying!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove, adding a splash of water to keep the eggs moist.