Japanese Egg Rice Bowl (Oyakodon Style)
Japanese Egg Rice Bowl (Oyakodon Style)
Ingredients
For the Rice Bowls
- 2 cups instant rice, prepared according to package directions
- furikake, to taste
- 1 stalk scallions, sliced
- gochugaru, to taste
- sesame seeds, to taste
For the Egg Mixture
- 2 eggs, beaten
- 1 cup water, plus 3 tablespoons
- 1 tablespoon mirin
- 1 teaspoon shirodashi
- 1 teaspoon soy sauce
- 2 teaspoons potato starch
Instructions
- 1
In a small frying pan, combine the 1 cup plus 3 tablespoons of water, 1 tablespoon of mirin, 1 teaspoon of shirodashi, 1 teaspoon of soy sauce, and 2 teaspoons of potato starch. Whisk these ingredients together until they are well combined.
⏱️ 2 min
- 2
Place the pan over medium heat. Allow the mixture to warm, stirring occasionally, until it begins to thicken slightly, forming a light, thick soy-based sauce.
⏱️ 3 min
- 3
Pour the 2 beaten eggs evenly over the top of the thickened sauce in the pan. Let the eggs sit undisturbed for a moment to begin setting.
⏱️ 1 min
- 4
Once the edges of the eggs begin to firm up, gently stir them with a spatula, folding them into the sauce. Continue this process a couple more times, being careful not to overwork the eggs, to create soft, creamy scrambled eggs.
⏱️ 3 min
- 5
While the eggs are cooking, prepare 2 cups of instant rice according to the package directions. Divide the warm rice into four serving bowls.
⏱️ 1 min
- 6
Sprinkle furikake over the warm rice in each bowl, to taste.
⏱️ 1 min
- 7
Spoon the soft scrambled eggs and sauce mixture from the pan over the furikake-sprinkled rice in each bowl.
⏱️ 1 min
- 8
Garnish each bowl with sliced scallions, a sprinkle of gochugaru, and sesame seeds, all to taste. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Egg Rice Bowl (Oyakodon Style)
For the Rice Bowls
- 2 cups instant rice, prepared according to package directions
- furikake, to taste
- 1 stalk scallions, sliced
- gochugaru, to taste
- sesame seeds, to taste
For the Egg Mixture
- 2 eggs, beaten
- 1 cup water, plus 3 tablespoons
- 1 tablespoon mirin
- 1 teaspoon shirodashi
- 1 teaspoon soy sauce
- 2 teaspoons potato starch
Instructions
- 1
In a small frying pan, combine the 1 cup plus 3 tablespoons of water, 1 tablespoon of mirin, 1 teaspoon of shirodashi, 1 teaspoon of soy sauce, and 2 teaspoons of potato starch. Whisk these ingredients together until they are well combined.
⏱️ 2 min - 2
Place the pan over medium heat. Allow the mixture to warm, stirring occasionally, until it begins to thicken slightly, forming a light, thick soy-based sauce.
⏱️ 3 min - 3
Pour the 2 beaten eggs evenly over the top of the thickened sauce in the pan. Let the eggs sit undisturbed for a moment to begin setting.
⏱️ 1 min - 4
Once the edges of the eggs begin to firm up, gently stir them with a spatula, folding them into the sauce. Continue this process a couple more times, being careful not to overwork the eggs, to create soft, creamy scrambled eggs.
⏱️ 3 min - 5
While the eggs are cooking, prepare 2 cups of instant rice according to the package directions. Divide the warm rice into four serving bowls.
⏱️ 1 min - 6
Sprinkle furikake over the warm rice in each bowl, to taste.
⏱️ 1 min - 7
Spoon the soft scrambled eggs and sauce mixture from the pan over the furikake-sprinkled rice in each bowl.
⏱️ 1 min - 8
Garnish each bowl with sliced scallions, a sprinkle of gochugaru, and sesame seeds, all to taste. Serve immediately and enjoy!
⏱️ 1 min