Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)

47 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
User
Recipe by  User

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (47)

Rate This Recipe
LSUTiger
164

LSUTiger

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" means "Parents and Children" (in this case, chicken and eggs); don is just the word used for "rice bowl" ;)

Tristan Naramore
87

Tristan Naramore

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 recommend seeking out either dashi powder or, if you're feeling a little adventurous, try making your own. It's really quite easy. There are numerous recipes for dashi on this site.

RT
44

RT

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

More Reviews

Similar Recipes

Mama's Asian Chicken and Rice
(604)

Mama's Asian Chicken and Rice

Onigiri - Japanese Rice Balls
(20)

Onigiri - Japanese Rice Balls

Quick Oyakodon
(15)

Quick Oyakodon

Chicken Marsala Over White Rice
(19)

Chicken Marsala Over White Rice

Fast Chicken Over Black Beans and Rice
(6)

Fast Chicken Over Black Beans and Rice

Pork and Century Egg Rice Congee
(4)

Pork and Century Egg Rice Congee

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 688 cal
  • 34%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 97.9 g
  • 32%
  • Protein
  • 35.3 g
  • 71%
  • Cholesterol
  • 246 mg
  • 82%
  • Sodium
  • 1293 mg
  • 52%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mama's Asian Chicken and Rice

>

next recipe:

Chicken Cacciatore Rice Bowl