oyakodon recipe

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

onion

chicken stock (or dashi)

soy sauce (or more to taste)

mirin

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

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)

tbsp regular soy sauce

sake

tsp white granulated sugar

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

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

Quick and easy oyakodon or Japanese chicken and egg rice bowl features juicy tender pieces of chicken, and caramelized onions simmering in an umami-rich broth mixed with a soft egg scramble and served over a warm bed of steamed rice.

15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

chicken

salt

white pepper

dashi Japanese soup stock

soy sauce

sugar

yellow onion (thinly sliced)

white rice

Green onion

Sesame seeds

Togarashi

Marinate the chicken. Combine the chicken, sake, salt and white pepper in a bowl and set aside to marinate for 10 minutes.

Make the broth mixture. In a small mixing bowl, add the dashi, soy sauce, mirin and sugar. Mix until the sugar has dissolved. Set aside.

Gently mix the eggs. Crack the eggs into a bowl and gently lift the egg yolks with a pair of chopsticks a few times. You want the egg whites to not be completely mixed into the egg yolks to resemble a marbled pattern.

Cook the onion and dashi stock. In a medium frying pan over medium heat, add the onions and dashi mixture and simmer until fragrant about 1-2 minutes.

Add chicken. Then add the chicken and cook for 5 minutes flipping halfway until the chicken is no longer pink.

Add eggs. Then pour in the eggs and gently scramble the eggs with a rubber spatula until just set and the tops are a little runny.

Serve. Serve over a bowl of white rice, garnish with green onion, sesame seeds, togarashi and enjoy!

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