Oyakodon Chicken and Egg Bowl (Printable)
Classic Japanese rice bowl featuring chicken and eggs simmered in a savory-sweet dashi sauce, served over steaming white rice.
# What You’ll Need:
→ Protein & Eggs
01 - 2 boneless, skinless chicken thighs (about 9 ounces), cut into bite-sized pieces
02 - 3 large eggs
→ Vegetables & Aromatics
03 - 1 small onion, thinly sliced
04 - 2 spring onions, finely sliced for garnish
→ Sauce
05 - 1/2 cup dashi stock or low-sodium chicken broth
06 - 2 tablespoons soy sauce
07 - 1 tablespoon mirin
08 - 1 tablespoon sake
09 - 1 teaspoon sugar
→ Rice
10 - 2 bowls cooked Japanese short-grain rice (about 10 ounces)
# Directions:
01 - Combine dashi stock, soy sauce, mirin, sake, and sugar in a small bowl. Stir thoroughly until sugar completely dissolves.
02 - Heat a medium skillet over medium heat. Add sliced onion and sauce mixture. Simmer for 3 to 4 minutes until onion becomes translucent and tender.
03 - Add chicken pieces to the pan. Cover and simmer for 6 to 8 minutes, turning pieces halfway through, until chicken is fully cooked and no longer pink in the center.
04 - Lightly beat eggs in a bowl. Pour evenly over the chicken and onion mixture. Cover and cook for 1 to 2 minutes until eggs are just set but still slightly runny. Remove from heat immediately to prevent overcooking.
05 - Divide hot rice between two bowls. Gently slide the chicken and egg mixture over the rice. Garnish with sliced spring onions and serve immediately while hot.
# Expert Suggestions:
01 -
- This is the kind of dinner that feels like a warm hug on a cold evening, ready in under thirty minutes
- The way the eggs barely set creates this incredible custard like texture that clings to every grain of rice
02 -
- The eggs continue cooking after you remove the pan from heat so take them off when they still look slightly underdone
- Covering the pan during the egg step is what creates that perfect custard like texture instead of scrambled eggs
03 -
- Preheat your rice bowls before serving to keep everything hotter longer
- Make extra sauce and keep it in the fridge for a quick second batch another night