Authentic Oyakodon (Japanese Chicken and Egg Rice Bowl)
Indulge in the delightful flavor of Oyakodon, a dish that is immensely popular in Japan. It features tender chicken and fluffy eggs, embodying traditional Japanese flavors.
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Servings: 2
Ingredients
- 11.3 oz cooked Japanese white rice
- 3.5 oz boneless chicken thigh
- 3.5 oz onion
- 4 large eggs (about 2.1 oz/60 g each, including shell)
Seasonings:
- ¼ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- 4 Tbsp mirin
- 1 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Cut chicken thigh into ½-inch (1.3cm) cubes. Slice onion into ¼-inch (0.6cm) pieces. Crack eggs into a bowl and beat them.
- Add seasonings (dashi, mirin, sugar, and soy sauce) to a pot and bring it to a boil. Once boiling, add the chicken thighs and onions, and let the mixture simmer over medium heat until the chicken changes color.
- Pour ¾ of the beaten eggs into the mixture and continue heating for a minute.
- Add the remaining ¼ of the beaten eggs and cook for an additional 30 seconds. Then, turn off the heat, cover the pot, and let it steam for a minute.
- Serve rice in each bowl and pour the mixture from the pot over each bowl.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 679kcal
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