Japanese Chicken & Egg Rice Bowl
Enjoy a warm and comforting bowl of Oyakodon, a classic Japanese chicken and egg rice bowl! Tender chicken, silky eggs, and savory dashi-based sauce come together over a bed of fluffy Japanese rice for the ultimate quick and easy meal. Perfect for lunch or dinner, this authentic Japanese donburi is simple, satisfying, and packed with umami flavor!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1–2 servings 1x
- Category: Lunch, Dinner, Japanese Cuisine
- Method: Simmering
- Cuisine: Japanese
Ingredients
Units
Scale
For the Chicken & Egg Mixture:
- 1 boneless chicken thigh, cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 2 eggs, lightly beaten
- 1/2 cup dashi stock (or water with 1/2 tsp dashi powder)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 1 green onion, sliced (for garnish)
For the Rice:
- 1 cup cooked Japanese short-grain rice
Instructions
1. Prepare the Sauce:
- In a small pan, combine dashi stock, soy sauce, mirin, sake, and sugar.
- Bring to a simmer over medium heat.
2. Cook the Chicken & Onion:
- Add sliced onions and chicken to the simmering sauce.
- Cover and cook for about 5 minutes until the chicken is tender.
3. Add the Egg:
- Slowly drizzle the beaten eggs over the chicken mixture.
- Cover and cook for another minute until the egg is just set but still slightly runny.
4. Assemble the Oyakodon:
- Place cooked rice in a serving bowl.
- Gently pour the chicken and egg mixture over the rice.
5. Garnish & Serve:
- Top with sliced green onions.
- Serve immediately and enjoy!
Notes
- Adjust the cooking time to keep the egg slightly runny or fully set, depending on your preference.
- You can substitute chicken thigh with chicken breast for a leaner option.
- Add shichimi togarashi (Japanese spice blend) for extra heat!
Find it online: https://yumfoodusa.com/japanese-chicken-egg-rice-bowl/