Description
A warm and comforting Easy Oyakodon (Chicken and Egg Bowl) that’s quick to prepare and delights with rich flavors.
Ingredients
Scale
- 1/4 onion (Thinly sliced for a sweet and savory base.)
- 1 each green onion/scallion (Chop separately for better flavor distribution.)
- 5 oz boneless, skinless chicken thigh (Juicy and tender, perfect for this easy Oyakodon.)
- 2 large eggs (Beaten for fluffy texture and rich flavor.)
- 1/3 cup water (Helps to create a savory broth.)
- 1/2 tsp dashi powder (Delivers authentic Japanese umami.)
- 1 Tbsp soy sauce (Adds savory depth.)
- 1 Tbsp mirin (Enhances sweetness and complexity.)
- 1 tsp sugar (Rounds out the flavors.)
- 1 serving cooked Japanese short-grain rice (Typically around 1⅔ cups per serving.)
- to taste optional shichimi togarashi (Sprinkle for a spicy kick.)
Instructions
- Gather all the ingredients on your countertop, ensuring everything is prepped for a stress-free cooking experience.
- Slice the onion into thin strips, letting its sweet aroma fill the air.
- Chop the green onion/scallion diagonally, keeping the green tops and white bottoms separate.
- Cut the boneless, skinless chicken thigh into bite-sized pieces, about 1 inch (2.5 cm) square.
- Crack the eggs into a small bowl and beat them lightly.
- Combine in a cold pot: water, dashi powder, soy sauce, and mirin.
- Add sugar, sliced onion, and the white parts of the green onion into the pot.
- Layer the chicken pieces on top of the onions.
- Cover with a lid and cook for 3 minutes.
- Flip the chicken to cook the other side, adding 1–2 Tbsp water if the broth evaporates too quickly.
- Cover again and cook for an additional 1–2 minutes.
- Drizzle the beaten egg in a spiral over the chicken and onions.
- Cook until the egg just sets, then turn off the heat.
- Spoon a serving of cooked Japanese short-grain rice into a donburi bowl, then carefully transfer the oyakodon on top.
- Serve immediately and sprinkle with shichimi togarashi if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 300 mg
Keywords: Oyakodon, Chicken Egg Bowl, Japanese Recipe