15-min. Easy Oyakodon (Japanese Chicken Egg Rice Bowl)

Slide everything in the pan on top of your rice. Garnish with sliced scallions

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!

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Japanese

Servings

Calories per serving 543 kcal

Ingredients

2 skinless boneless chicken thighs
2 large eggs
½ cup chicken stock or dashi stock
¼ medium onion thinly sliced
1 tablespoon mirin
1 tablespoon regular soy sauce
1 tablespoon sake
2 teaspoon white granulated sugar
½ green onion finely chopped (or sub with parsley)
2 cups cooked rice to serve

Instructions

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.
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.
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.
Add thinly sliced onions and spread them evenly across the pan.
Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.
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.
Meanwhile serve hot cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly.
Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!

Notes

Storage

This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or warm up on the stove top on medium heat.

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