Japanese Chicken and Egg Rice Bowl (Oyakodon)

Preparation time: 15 minutes
Cook time: 15 minutes (not including rice cooking time)
Total time: 30 minutes
Servings: 2

Ingredients:

  • 2 cups cooked rice 
  • 1 - 2 chicken thighs (~10 oz total) 
  • 1 Tbs sake or Chinese rice wine or dry sherry (optional) 
  • 3 - 4 eggs 
  • ½ onion, peeled (~4 oz) 
  • ½ cup dashi (Japanese soup stock) 
  • 2 Tbs soy sauce 
  • 2 Tbs mirin 
  • 2 tsp sugar 
  • 2 green onions for garnish (optional) 

Instructions:

  1. Slice ½ onion lengthwise, about ¼ inch wide and cut green onion ½ inch wide 
  1. Cut chicken thighs into 1 inch wide strips then angle knife diagonally against chicken strips and cut into 1 inch squares.  
  1. Transfer chicken into a bowl and mix with 1 Tbs sake or Chinese rice wine or dry sherry (optional). Let sit for 5 minutes.  
  1. Combine dashi, soy sauce, mirin, and sugar into a separate bowl and mix until the sugar dissolves. 
  1. Crack 3-4 large eggs into another bowl and gently break the yolks with a pair of chopsticks. Lightly beat eggs with egg whites still visible.  
  1. Add onions and dashi mixture to a medium sized pan. Turn heat to medium and bring to a simmer. Then add the chicken on top of the onions. Cook for 5 minutes then flip the chicken and cook for another 5 minutes.  
  1. Add half of the beaten eggs to the middle of the pan. After 2 minutes of cooking, add the rest of the beaten eggs around the edges of the pan and cook for another minute. 
  1. Serve warm over rice and garnish with green onions.  
* Adapted from Oyakodon Chicken and Egg Rice Bowl- Just One Cook Book

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