Oyakodon (Classic Japanese Chicken and Egg Rice Bowl)
Oyakodon (Classic Japanese Chicken and Egg Rice Bowl)
Ingredients
For the Chicken and Onions
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons sake, for marinating chicken
- 1 yellow onion, medium, thinly sliced
For the Oyakodon Sauce
- 1 1/2 cups dashi
- 1/4 cup mirin
- 1/4 cup tamari, or soy sauce
- 1 tablespoon honey
For Finishing and Serving
- 4 large eggs, lightly beaten, yolks and whites still visible
- 4 cups steamed white rice, hot, for serving
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, toss the cubed chicken thighs with the sake and let marinate for at least 10 minutes while you prepare the other ingredients. In a separate small bowl, whisk together the dashi, mirin, tamari, and honey to create the sauce.
⏱️ 10 min
- 2
Heat a large skillet or frying pan over medium heat. Add the thinly sliced yellow onion and the prepared sauce. Bring to a gentle simmer and cook for 5 minutes, or until the onions have softened.
⏱️ 5 min
- 3
Add the marinated chicken pieces to the simmering sauce and onions. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink.
⏱️ 10 min
- 4
Gently pour the lightly beaten eggs evenly over the chicken and onions in the pan. Cover the pan with a lid and cook for 1 to 2 minutes, or until the eggs are just set but still slightly creamy. Do not overcook the eggs.
⏱️ 2 min
- 5
Divide the hot steamed white rice among four serving bowls. Carefully spoon the oyakodon mixture (chicken, onions, and eggs in sauce) over the rice in each bowl. Garnish generously with thinly sliced green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Oyakodon (Classic Japanese Chicken and Egg Rice Bowl)
Ingredients
For the Chicken and Onions
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons sake, for marinating chicken
- 1 yellow onion, medium, thinly sliced
For the Oyakodon Sauce
- 1 1/2 cups dashi
- 1/4 cup mirin
- 1/4 cup tamari, or soy sauce
- 1 tablespoon honey
For Finishing and Serving
- 4 large eggs, lightly beaten, yolks and whites still visible
- 4 cups steamed white rice, hot, for serving
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, toss the cubed chicken thighs with the sake and let marinate for at least 10 minutes while you prepare the other ingredients. In a separate small bowl, whisk together the dashi, mirin, tamari, and honey to create the sauce.
⏱️ 10 min - 2
Heat a large skillet or frying pan over medium heat. Add the thinly sliced yellow onion and the prepared sauce. Bring to a gentle simmer and cook for 5 minutes, or until the onions have softened.
⏱️ 5 min - 3
Add the marinated chicken pieces to the simmering sauce and onions. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink.
⏱️ 10 min - 4
Gently pour the lightly beaten eggs evenly over the chicken and onions in the pan. Cover the pan with a lid and cook for 1 to 2 minutes, or until the eggs are just set but still slightly creamy. Do not overcook the eggs.
⏱️ 2 min - 5
Divide the hot steamed white rice among four serving bowls. Carefully spoon the oyakodon mixture (chicken, onions, and eggs in sauce) over the rice in each bowl. Garnish generously with thinly sliced green onions before serving immediately.
⏱️ 1 min