Oyakodon (Chicken And Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl) (Standard)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups Cooked short-grain white rice; 1 boneless, skinless chicken thigh Chicken thigh-cut into bite-sized pieces; 1/2 Yellow onion-thinly sliced; 2 large Eggs-lightly beaten; 1/2 cup Dashi stock (instant is fine); 2 tbsp Soy sauce; 2 tbsp Mirin; 1 tbsp Sake (optional); 1 tsp Sugar; 1 tbsp Chopped scallions; 1 tsp Shichimi togarashi (Japanese seven-spice blend)

⏱25 min

👥2 servings

🔥550 cal

Easy

🍽️Japanese

🥗None

A comforting and simple Japanese rice bowl featuring tender chicken and softly cooked egg simmered in a savory-sweet dashi-based sauce, served over steamed rice.

2 cups Cooked short-grain white rice

1 boneless, skinless chicken thigh Chicken thigh-cut into bite-sized pieces

1/2 Yellow onion-thinly sliced

2 large Eggs-lightly beaten

1/2 cup Dashi stock (instant is fine)

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⏱25 min

👥2 servings

🔥550 cal

Easy

🍽️Japanese

🥗None

A comforting and simple Japanese rice bowl featuring tender chicken and softly cooked egg simmered in a savory-sweet dashi-based sauce, served over steamed rice.

#Japanese #Comfort Food #Rice Bowl

Instructions

Divide the cooked rice between two deep bowls.
In a small saucepan, combine the dashi stock, soy sauce, mirin, sake (if using), and sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
Add the sliced onion to the simmering sauce and cook for 2-3 minutes until slightly softened.
Add the bite-sized chicken pieces to the saucepan. Simmer for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
Gently pour about two-thirds of the lightly beaten eggs over the chicken and onions. Cover the saucepan and cook for 1-2 minutes until the egg is mostly set but still a little soft.
Drizzle the remaining beaten egg over the top. Cover again for another 30 seconds to 1 minute, allowing the top layer of egg to cook to your desired doneness.
Carefully slide the entire contents of the saucepan over the rice in each bowl.
Garnish with chopped scallions and shichimi togarashi, if desired.

Ingredients

For the Rice
2 cups 360 g Cooked short-grain white rice
For the Chicken and Sauce
1 boneless, skinless chicken thigh 150 g Chicken thigh-cut into bite-sized pieces
1/2 60 g Yellow onion-thinly sliced
2 large 100 g Eggs-lightly beaten
1/2 cup 120 mL Dashi stock (instant is fine)
2 tbsp 30 mL Soy sauce
2 tbsp 30 mL Mirin
1 tbsp 15 mL Sake (optional)
1 tsp 5 g Sugar
For Garnish (Optional)
1 tbsp 5 g Chopped scallions
1 tsp 2 g Shichimi togarashi (Japanese seven-spice blend)

Equipment

Small saucepan
Two deep bowls

Instructions

Divide the cooked rice between two deep bowls.
In a small saucepan, combine the dashi stock, soy sauce, mirin, sake (if using), and sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
Add the sliced onion to the simmering sauce and cook for 2-3 minutes until slightly softened.
Add the bite-sized chicken pieces to the saucepan. Simmer for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
Gently pour about two-thirds of the lightly beaten eggs over the chicken and onions. Cover the saucepan and cook for 1-2 minutes until the egg is mostly set but still a little soft.
Drizzle the remaining beaten egg over the top. Cover again for another 30 seconds to 1 minute, allowing the top layer of egg to cook to your desired doneness.
Carefully slide the entire contents of the saucepan over the rice in each bowl.
Garnish with chopped scallions and shichimi togarashi, if desired.

Nutrition per serving

Calories 550