Oyakodon (Chicken and Egg Bowl)
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A classic Japanese comfort food dish featuring tender chicken and onions simmered in a savory dashi-based sauce, topped with silky scrambled eggs and served over steamed rice.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Cut the chicken thigh into 1-inch cubes.
In a bowl, combine the chicken cubes with 1 tsp salt, 1 tbsp sake, and 1 tsp white pepper. Marinate for 10 minutes.
While the chicken marinates, dissolve 1/2 tsp dashi powder in 5 tbsp water.
Add 1.5 tbsp soy sauce, 1.5 tbsp mirin, and 1 tsp sugar to the dashi mixture and bring to a simmer in a small pan.
Add the sliced yellow onion strips and the marinated chicken to the simmering liquid.
Cook for 3 minutes, then flip the chicken pieces over.
Add the sliced green onion to the pan.
Lightly beat two eggs and pour them evenly over the chicken and onion mixture.
Cook until the eggs are just set, about 2 minutes.
Slide the mixture over a bowl of hot steamed rice and serve immediately.
Notes
Ensure the eggs are still slightly runny for the most authentic texture. You can use a small Oyakodon pan or a small non-stick skillet for best results.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 697
- Protein
- 39 g
- Carbs
- 74 g
- Fat
- 24 g
- Fiber
- 2 g
Where the calories come from
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