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)

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.

30 minMediumServes 4470 cal/serving

JapaneseLunchStovetopStandardHigh ProteinNut-FreeLow-SodiumNightshade-FreeCorn-Free

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.

Questions

Can I make Oyakodon Chicken & Egg Bowl gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Oyakodon Chicken & Egg Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Oyakodon Chicken & Egg Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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