15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)
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.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 boneless skinless chicken thigh (cut into small pieces)
- 1/2 tablespoon sake
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup dashi Japanese soup stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 2-3 large eggs
- 1/2 yellow onion (thinly sliced)
- 1 cup cooked white rice
- Green onion
- Sesame seeds
- Togarashi
Instructions
- 1
Marinate the chicken. Combine the chicken, sake, salt and white pepper in a bowl and set aside to marinate for 10 minutes.
- 2
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.
- 3
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.
- 4
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.
- 5
Add chicken. Then add the chicken and cook for 5 minutes flipping halfway until the chicken is no longer pink.
- 6
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.
- 7
Serve. Serve over a bowl of white rice, garnish with green onion, sesame seeds, togarashi and enjoy!