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Oyakodon - Japanese Chicken & Egg Rice Bowl

Servings 2 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 chicken thighs skinless + boneless
  • 1/2 cup onion thinly sliced
  • 2 eggs
  • 1 cup dashi broth
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 2 cups rice cooked

Dashi Broth (Makes about 1 cup)

  • 1 (3x3) piece dried kelp
  • 1/2 cup dried bonito flakes katsuobushi
  • 2 1/2 cups water

Garnish

  • chopped scallions optional
  • chili oil optional

Instructions

  • Start by cooking short-grain or medium-grain rice in a rice cooker or your preferred method of preparing rice.
  • In a pot, combine water and dried kelp. Simmer on low for 10 minutes then remove the kelp from the pot.
  • Add the dried bonito flakes. Bring to a boil then reduce the heat to simmer for 30 seconds. Turn off the heat then set aside for 10 minutes.
  • Strain the dashi broth through a fine-mesh sieve. This yields about 1 cup of broth.
  • While this recipe calls for 2 servings, the oyakodon should be prepared individually for each serving. At this point, the measurements listed in the steps is for one serving or one bowl.
  • Heat a pan over medium heat. Add the sliced onions, 1/2 cup dashi broth, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1/2 tablespoon sugar, and 1 portion of chicken thigh.
  • Simmer for 5 minutes then flip the chicken and cook until it is no longer pink, about 2 to 3 minutes.
  • While the chicken is cooking, whisk an egg in a small bowl. Drizzle the egg over the chicken then cover with a lid. Cook until the eggs are slightly set.
  • Serve over a bowl of rice and garnish with scallions and/or chili oil.
  • Repeat steps 6 through 9 for the second serving.
Course: Dinner, Lunch, Main Course
Cuisine: Japanese