Oyakodon Japanese Chicken and Egg Rice Bowls

Name: Oyakodon Japanese Chicken and Egg Rice Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 1 lb boneless skinless chicken thighs; 1 onion; 2 large eggs; 2 1/2 cup steamed medium grain rice; 2/3 cup dashi stock; 1 tbsp soy sauce; 1 tbsp mirin; 1 tsp sugar; 1 scallion

Oyakodon is a classic Japanese rice bowl made with tender chicken, sweet onions, and softly cooked eggs simmered in a savory dashi broth. This easy comfort food comes together in one pan and makes a fast, satisfying meal for lunch or dinner.

Servings3 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

boneless skinless chicken thighs
1 lb
onion
1
large eggs
2
steamed medium grain rice
1 cup
dashi stock
0.7 cup
soy sauce
1 tbsp
mirin
1 tbsp
sugar
1 tsp
scallion
1

Step-by-Step Instructions

In a large nonstick skillet over medium-high heat, combine the dashi stock, soy sauce, mirin, and sugar. Stir until the sugar dissolves, then bring the broth to a gentle boil.

Add the chicken in an even layer and simmer for about 8 to 10 minutes, or until the chicken is cooked through. Scatter the sliced onion over the top and cook for 2 minutes, until it begins to soften.

Reduce the heat to medium-low. Slowly pour the beaten eggs over the chicken and onions, aiming for even coverage. Cover and cook for 2 to 3 minutes, until the eggs are just set but still slightly soft.

Divide the steamed rice between bowls. Spoon the chicken, onion, and egg mixture over the rice, then finish with chopped scallion before serving.

Chef's Tips

For the best texture, do not overcook the eggs; they should stay soft and slightly silky. Chicken breast can be used instead of thighs, but thighs stay juicier. Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or in the microwave.