Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Ingredients
For the Chicken
- 500 g chicken thighs, boneless, skinless, cut into 2 cm pieces
- 1 tablespoon sake
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Sauce
- 200 ml dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon granulated sugar
Other Ingredients
- 1 onion, medium, thinly sliced
- 3 eggs, lightly beaten
- 4 cups cooked rice, hot, for serving
- 2 tablespoons green onions, chopped, for garnish
- 1 teaspoon white sesame seeds, for garnish
Instructions
- 1
Place the cut chicken thighs in a medium bowl. Pour the sake over the chicken, then sprinkle the cornstarch over it. Mix well to coat the chicken evenly. Let it marinate for 10 minutes.
⏱️ 2 min
- 2
While the chicken marinates, prepare the sauce. In a measuring cup or small bowl, combine the dashi, soy sauce, mirin, and granulated sugar. Stir the mixture well until the sugar is dissolved.
⏱️ 3 min - 3
Heat the vegetable oil in a large non-stick pan or skillet over medium-high heat. Add the marinated chicken pieces to the hot pan in a single layer. Pan-fry the chicken for about 2 to 3 minutes per side until browned and cooked through. Once cooked, remove the chicken from the pan and set it aside on a plate.
⏱️ 6 min
- 4
In the same pan (no need to clean it), add the thinly sliced onions. Sauté the onions over medium heat for 3 to 5 minutes, or until they become translucent and slightly softened.
⏱️ 4 min
- 5
Pour the prepared sauce mixture over the sautéed onions in the pan. Bring the sauce to a gentle simmer, allowing the flavors to meld.
⏱️ 2 min
- 6
Add the pan-fried chicken pieces back into the pan with the simmering sauce and onions. Stir gently to combine and continue to cook for another 2 to 3 minutes, allowing the chicken to absorb some of the sauce.
⏱️ 3 min
- 7
Drizzle the lightly beaten eggs evenly over the chicken and onion mixture in the pan. Cover the pan with a lid and cook for 1 to 2 minutes, or until the eggs are set to your liking but still appear silky and slightly runny in the center.
⏱️ 2 min
- 8
To serve, divide the hot cooked rice among four serving bowls. Carefully spoon the Oyakodon mixture (chicken, eggs, and sauce) over the rice in each bowl. Garnish with chopped green onions and a sprinkle of white sesame seeds. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Oyakodon (Chicken and Egg Rice Bowl)
For the Chicken
- 500 g chicken thighs, boneless, skinless, cut into 2 cm pieces
- 1 tablespoon sake
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Sauce
- 200 ml dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon granulated sugar
Other Ingredients
- 1 onion, medium, thinly sliced
- 3 eggs, lightly beaten
- 4 cups cooked rice, hot, for serving
- 2 tablespoons green onions, chopped, for garnish
- 1 teaspoon white sesame seeds, for garnish
Instructions
- 1
Place the cut chicken thighs in a medium bowl. Pour the sake over the chicken, then sprinkle the cornstarch over it. Mix well to coat the chicken evenly. Let it marinate for 10 minutes.
⏱️ 2 min - 2
While the chicken marinates, prepare the sauce. In a measuring cup or small bowl, combine the dashi, soy sauce, mirin, and granulated sugar. Stir the mixture well until the sugar is dissolved.
⏱️ 3 min - 3
Heat the vegetable oil in a large non-stick pan or skillet over medium-high heat. Add the marinated chicken pieces to the hot pan in a single layer. Pan-fry the chicken for about 2 to 3 minutes per side until browned and cooked through. Once cooked, remove the chicken from the pan and set it aside on a plate.
⏱️ 6 min - 4
In the same pan (no need to clean it), add the thinly sliced onions. Sauté the onions over medium heat for 3 to 5 minutes, or until they become translucent and slightly softened.
⏱️ 4 min - 5
Pour the prepared sauce mixture over the sautéed onions in the pan. Bring the sauce to a gentle simmer, allowing the flavors to meld.
⏱️ 2 min - 6
Add the pan-fried chicken pieces back into the pan with the simmering sauce and onions. Stir gently to combine and continue to cook for another 2 to 3 minutes, allowing the chicken to absorb some of the sauce.
⏱️ 3 min - 7
Drizzle the lightly beaten eggs evenly over the chicken and onion mixture in the pan. Cover the pan with a lid and cook for 1 to 2 minutes, or until the eggs are set to your liking but still appear silky and slightly runny in the center.
⏱️ 2 min - 8
To serve, divide the hot cooked rice among four serving bowls. Carefully spoon the Oyakodon mixture (chicken, eggs, and sauce) over the rice in each bowl. Garnish with chopped green onions and a sprinkle of white sesame seeds. Serve immediately and enjoy!
⏱️ 3 min