Oyakodon Chicken and Egg Bowl (Printable View)

Savory chicken and egg mixture over fluffy rice

# What You Need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken thighs (approximately 9 ounces), cut into bite-sized pieces
02 - 3 large eggs

→ Vegetables & Aromatics

03 - 1 small onion, thinly sliced
04 - 2 spring onions, finely sliced for garnish

→ Sauce

05 - 1/2 cup dashi stock or low-sodium chicken broth
06 - 2 tablespoons soy sauce
07 - 1 tablespoon mirin
08 - 1 tablespoon sake
09 - 1 teaspoon sugar

→ Rice

10 - 2 bowls cooked Japanese short-grain rice (approximately 10 ounces)

# How To Make It:

01 - Combine dashi stock, soy sauce, mirin, sake, and sugar in a small bowl. Stir thoroughly until sugar completely dissolves.
02 - Heat a medium skillet over medium heat. Add sliced onions and pour in the prepared sauce mixture. Simmer for 3-4 minutes until onions become tender and translucent.
03 - Add chicken pieces to the skillet. Cover and simmer for 6-8 minutes, turning pieces halfway through cooking, until chicken is fully cooked and tender.
04 - Lightly beat eggs in a bowl. Pour evenly over the chicken and onion mixture. Cover and cook for 1-2 minutes until eggs are just set but still slightly creamy. Remove from heat immediately to prevent overcooking.
05 - Divide hot steamed rice between two serving bowls. Gently slide the chicken and egg mixture over the rice, ensuring sauce is distributed evenly.
06 - Sprinkle finely sliced spring onions over the top. Serve immediately while eggs remain silky and sauce is hot.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like something that simmered all afternoon
  • The eggs create the most silky texture youve ever experienced in a rice bowl
  • That sweet and savory sauce is basically liquid gold
02 -
  • Remove the pan from heat immediately once the eggs set or they will overcook and turn rubbery
  • The eggs should still be slightly runny when you serve them, that residual heat finishes them
  • If your sauce reduces too much, add a splash of water or dashi
03 -
  • Cut your chicken into uniform pieces so everything cooks evenly
  • Beat the eggs gently, you want them fluffy not frothy
  • Have your rice ready before you start cooking the topping

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