Oyakodon (Chicken & Egg Rice Bowl)
"Oyakodon" means "parent-and-child bowl" (chicken and egg). Chef's tip: for a vegetarian version, use tofu and mushrooms. The eggs should be soft and silky, not fully scrambled. Difficulty: Intermediate. Dietary labels: Contains meat and egg.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutrition
520
Calories
32g
Protein
55g
Carbs
18g
Fat
Ingredients
| 500 g | Cooked short-grain rice, kept warm | |
| 300 g | Boneless chicken thigh, cut into bite-sized pieces | |
| 1 | Small onion, thinly sliced | |
| 2 | Spring onions, sliced (white and green parts separated) | |
| 4 | Eggs, lightly beaten (not too much - leave streaks) | |
| 200 ml | Dashi (Japanese soup stock; or 200ml water + 1/2 tsp dashi powder) | |
| 3 tbsp | 45 ml | Soy sauce |
| 2 tbsp | 30 ml | Mirin |
| 1 tbsp | 15 ml | Sugar |
Instructions
- In a small saucepan, combine dashi, soy sauce, mirin and sugar. Bring to a simmer.
- Add the onion and cook for 2 minutes until soft.
- Add the chicken pieces and the white parts of the spring onions. Cook for 5 minutes until the chicken is almost done.
- Pour the beaten eggs evenly over the chicken and onion. Do not stir.
- Cover and cook for 1 minute until the eggs are just set (still slightly runny).
- Place hot rice in 4 bowls. Slide the chicken-egg mixture (including all the sauce) over each bowl.
- Garnish with the green spring onion tops. Serve immediately.