Oyakodon (Japanese Chicken and Egg Rice Bowl)

4.50 (147)
⏱ 40 mins 🍽 Serves 4 🌶 japanese 🏷 Breakfast

This traditional Japanese dish, whose name translates to 'parent-and-child rice bowl', is a staple of home cooking. Chicken pieces and onions are simmered in a flavourful broth of dashi, soy sauce, mirin and brown sugar. Beaten eggs are then added to set gently, creating a soft, savoury topping. The mixture is spooned over bowls of steaming hot rice for a complete, deeply satisfying meal that is perfect for a quick lunch or a comforting dinner.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken thighs, cut into small pieces
  • 1 onion, cut in half and sliced
  • 2 cups dashi stock, made with dashi powder
  • 0.25 cup soy sauce
  • 3 tablespoons mirin (Japanese rice wine)
  • 3 tablespoons brown sugar
  • 4 large eggs
  • 4 cups hot cooked white rice

Method

  1. Warm the oil in a large frying pan. Cook the chicken pieces until they start to colour, which should take about 5 minutes. Stir in the sliced onion and continue cooking for another 5 minutes until the onion softens.
  2. Add the dashi stock to the pan. Mix in the soy sauce, mirin and brown sugar, stirring until the sugar has fully dissolved. Allow the liquid to come to a boil, then lower the temperature and let it simmer for about 10 minutes until it reduces a little.
  3. Beat the eggs thoroughly in a separate bowl. Pour them evenly over the simmering broth in the pan. Place a lid on the pan, turn down the heat, and let the eggs steam until they are just set, which will take about 5 minutes. Take the pan off the heat.
  4. Spoon the hot cooked rice into four individual deep bowls. Ladle an equal portion of the chicken and egg mixture over the rice in each bowl.

Nutrition (per serving)

Calories688 kcal
Fat15 g
Sugars17 g
Protein35 g
Sodium1226 mg

Recipe details

CategoryBreakfast
Cuisinejapanese
AuthorUser