OyakodonChicken and Egg Rice Bowl

Name: Oyakodon (Chicken and Egg Rice Bowl)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Japan
Ingredients: 360 g White Rice (rinsed); 500 ml Water; 500 g Chicken Thigh (cut into bite-size pieces); 200 g Onion (thinly sliced); 4 pcs Egg (pasteurized if serving softly set); 300 ml Dashi Stock; 60 ml Soy Sauce; 45 ml Mirin; 15 g White Sugar; 20 g Scallion (finely chopped)

Chicken and onion simmered in a soy-seasoned broth, then bound with softly cooked egg and served over rice. Oyakodon is a Japanese rice-bowl dish with many household variations.

Prep

15m

Cook

25m

Serves

Estimated

Nutrition

Per serving

743kcal

Calories

48g

Protein

20g

Fat

87g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

360g
White Rice (rinsed)
500ml
Water

Topping

500g
Chicken Thigh (cut into bite-size pieces)
200g
Onion (thinly sliced)
4pcs
Egg (pasteurized if serving softly set)

Sauce

300ml
Dashi Stock
60ml
Soy Sauce
45ml
Mirin
15g
White Sugar

Garnish

20g
Scallion (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Cook the white rice with the water until tender, then keep it warm.
02
Combine the dashi stock, soy sauce, mirin, and white sugar in a shallow pan and bring to a gentle simmer over medium heat.
03
Add the onion to the simmering sauce and cook until softened.
04
Add the chicken thigh and simmer until the chicken is cooked through and the sauce is slightly reduced.
05
Pour the eggs evenly over the chicken mixture, cover, and cook gently until they are softly set but still tender; use pasteurized eggs for a soft finish, or cook until fully set.
06
Divide the rice among bowls, spoon the topping over it, and finish with the scallion.

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