oyakodon ingredients

Oyakodon. A delicious, comforting Japanese chicken egg rice bowl made of chicken, soft-cooked eggs, sweet onions simmered in a flavorful broth. The most popular donburi in Japanese food made with simple ingredients with minimal effort. Ready in less than 15 minutes!

15-min. Easy Oyakodon (Japanese Chicken Egg Rice Bowl)

chicken thighs (skinless boneless)

eggs

chicken stock (or dashi stock)

onion (thinly sliced)

mirin

tbsp regular soy sauce

sake

tsp white granulated sugar

green onion (finely chopped (or sub with parsley))

rice (to serve)

Slice chicken into small bite-sized pieces, about 1-inch cubes. Transfer pieces of chicken into a small bowl and mix in sake. Let this marinate as you work on other ingredients.

In another small bowl, crack eggs and lightly beat until the yolks come together but you still see some egg white, about 75% beaten. Set aside.

In a small frying pan (7 inches wide approximately) on medium heat, add chicken stock or dashi stock, regular soy sauce, mirin and sugar. Stir together.

Add thinly sliced onions and spread them evenly across the pan.

Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.

Pour beaten eggs in a circular motion on top of the chicken. Let this cook for 2 minutes until it’s mostly cooked but slightly runny in some areas. If you prefer fully cooked eggs, cover with a lid and cook eggs through.

Meanwhile serve hot cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly.

Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692912877/tnbssm5kgn2qqlblbbfo.mp4

Oyakodon. A delicious, comforting Japanese chicken egg rice bowl made of chicken, soft-cooked eggs, sweet onions simmered in a flavorful broth. Ready in 15 minutes!

Oyakodon

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15-min. Easy Oyakodon (Japanese Chi...

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