How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl) - A Step-by-Step Guide

Oyakodon is a popular Japanese dish that is loved for its simplicity and comforting flavors. "Oyako" means parent and child in Japanese, and this dish gets its name from the main ingredients used - chicken and eggs. This classic donburi (rice bowl) dish features tender pieces of chicken and softly cooked eggs simmered in a savory and slightly sweet sauce, all served over a bed of steaming hot rice. It's a great dish to make when you're looking for a quick and satisfying meal that is bursting ...

Read more

Ingredients

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken thighs, cut into small pieces
  • 1 onion, cut in half and sliced
  • 2 cups dashi stock, made with dashi powder
  • ¼ cup soy sauce
  • 3 tablespoons mirin (Japanese rice wine)
  • 3 tablespoons brown sugar
  • 4 large eggs
  • 4 cups hot cooked white rice

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4

  • Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
  • Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
  • Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
  • Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.
  • Nutrition

    688 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 208mg
    • Sodium: 1226mg
    • Total Carbohydrate: 98g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 35g
    • Vitamin C: 4mg
    • Calcium: 80mg
    • Iron: 3mg
    • Potassium: 510mg