Oyakodon (Japanese Chicken and Egg Rice Bowl)

45 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“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.” - by Belinda Stafurik

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
1/4 cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

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Metric US

Original recipe yields 4 servings

Directions

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.
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.
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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
688 cal
34%

Fat
14.6 g
22%

Carbs
97.9 g
32%

Based on a 2,000 calorie diet

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Reviews (45)

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155

LSUTiger

Aug. 24, 2010

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

tritisan

Nov. 2, 2010

"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 s..." See moreeeking 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

Nov. 16, 2009

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

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