15-min. Easy Oyakodon (Japanese Chicken Egg Rice Bowl)
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!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 skinless boneless chicken thighs
- 2 large eggs
- 1/2 cup chicken stock (or dashi stock)
- 1/4 medium onion (thinly sliced)
- 1 tbsp mirin
- 1 tbsp regular soy sauce
- 1 tbsp sake
- 2 tsp white granulated sugar
- 1/2 green onion (finely chopped (or sub with parsley))
- 2 cups cooked rice (to serve)
Instructions
- 1
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.
- 2
In another small bowl, crack eggs and lightly beat 65% of the way until the yolks come together but there is still some egg white. Set aside egg mixture.
- 3
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.
- 4
Add thinly sliced onions and spread them evenly across the pan.
- 5
Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.
- 6
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.
- 7
Meanwhile serve hot cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly.
- 8
Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!