Oyakodon Chicken & Egg Bowl

Name: Oyakodon Chicken & Egg Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb boneless chicken thighs, cut into bite-size pieces; 4 eggs, lightly beaten; 2 cups Japanese short-grain rice, cooked; 1 cup dashi stock (instant or homemade); 3 tbsp soy sauce; 3 tbsp mirin (Japanese sweet cooking wine); 2 tbsp sugar; 1 yellow onion, thinly sliced; 4 green onions, sliced diagonally; to taste shichimi togarashi (Japanese seven spice)

30 minMediumServes 4470 cal/serving

JapaneseLunchStovetopStandardHigh ProteinNut-FreeLow-SodiumNightshade-FreeCorn-Free

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Ingredients

1 lb boneless chicken thighs, cut into bite-size pieces
4 eggs, lightly beaten
2 cups Japanese short-grain rice, cooked
1 cup dashi stock (instant or homemade)
3 tbsp soy sauce
3 tbsp mirin (Japanese sweet cooking wine)
2 tbsp sugar
1 yellow onion, thinly sliced
4 green onions, sliced diagonally
to taste shichimi togarashi (Japanese seven spice)

Instructions

1

Cook 2 cups cooked Japanese short-grain rice according to package instructions.
2

In a bowl, combine 1 cup dashi stock (instant or homemade), 3 tbsp soy sauce, 3 tbsp mirin (Japanese sweet cooking wine), and 2 tbsp sugar.
3

Heat a large skillet or special oyakodon pan over medium heat. Add the dashi mixture and bring to a simmer.
4

Add 1 thinly sliced yellow onion and cook for about 2-3 minutes until slightly softened.
5

Add 1 lb cut into bite-size pieces boneless chicken thighs in a single layer and simmer for 5-7 minutes until the chicken is nearly cooked through and reaches an internal temperature of 160°F (71°C).
6

Drizzle 4 lightly beaten eggs evenly over the chicken and onions. Cover and cook for 2-3 minutes until the eggs are soft-set but still a bit runny on top.
7

Remove from heat. The residual heat will continue cooking the eggs and chicken to a safe temperature of 165°F (74°C).
8

To serve, place a portion of cooked rice in each bowl. Slide the chicken and egg mixture with some of the broth over the rice.
9

Garnish with 4 sliced diagonally green onions and a sprinkle of to taste shichimi togarashi (Japanese seven spice) if desired.

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Questions

What is Oyakodon Chicken & Egg Bowl?

A comforting Japanese rice bowl with tender chicken and soft eggs simmered in a sweet-savory dashi broth. The name "oyakodon" literally means "parent-and-child donburi," referring to the chicken and egg combination. This reference files it under Japanese lunch: made on the stovetop, rated medium and about 30 minutes start to finish.

What internal temperature should Oyakodon Chicken & Egg Bowl reach?

For Oyakodon Chicken & Egg Bowl, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork. Step 7 reads: "The residual heat will continue cooking the eggs and chicken to a safe temperature of 165°F (74°C)."

Is there a substitute for dashi in Oyakodon Chicken & Egg Bowl?

The entry for Oyakodon Chicken & Egg Bowl calls for 1 cup dashi stock (instant or homemade). In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use chicken breasts instead of chicken thighs in Oyakodon Chicken & Egg Bowl?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Oyakodon Chicken & Egg Bowl uses 1 lb boneless chicken thighs, cut into bite-size pieces.

Does Oyakodon Chicken & Egg Bowl contain soy?

Yes: 3 tbsp soy sauce. The full allergen list for this entry is gluten, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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