Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)

52
User 3

"This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious."

Ingredients

40 m servings 688 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 97.9g
  • 32%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
  3. Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
  4. To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
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Reviews

52
  1. 81 Ratings

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This is the ORIGINAL Oyakodon recipe! If you can't find dashi, try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way, did you know that "Oyako...

Real crowd-pleaser here. My kids loved it. Easy to make. To those who say that replacing the dashi with chicken stock, I feel you're missing the Japanese essence of this dish. I heartily recom...

I really enjoyed this recipe. I couldn't find dashi powder, so I substituted veggie stock, which worked just fine. Simple and very tasty.

Great recipe -- thank you! If you want to be truly authentic, please use Japanese medium or short grain rice, not jasmine rice, and leave the egg slightly runny. The texture really is quite di...

Oyakodon is one of my favorite Japanese recipe and I have tried it multiple times in an authentic Japanese restaurants in the States and Japan. Compared to those recipes provided by native Japan...

in order for it to be traditional substitute jasmine rice for japonica, jasmine is long grain rice usually used in Thailand, japonica is short grain and much stickier and usually comes from Japa...

very authentic and very easy. imho, the dashi and the mirin are essential for real japanese diner flavor. you can buy it in the asian foods aisle of your regular supermarket. thanks for the reci...

Easy to make but only one thing. I rinse rice very quick only one time not until clear water because lost of nutritions in rice.

This is a delicious rice bowl. This is not soup as it may appear if you skim read the recipe which I am often guilty of. It was a wonderful Japanese dish of jasmine rice topped with chicken a...