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Delicious Oyakodon Recipe: Heartwarming Chicken and Egg Rice Bowl

Oyakodon: A Heartwarming Chicken and Egg Rice Bowl

There's something truly special about cozy meals that remind us of home. Oyakodon, a delightful chicken and egg rice bowl, is one of those dishes that brings warmth and comfort to the table. With its tender chicken, fluffy eggs, and savory broth, it's a quick and easy recipe that's perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Oyakodon
  • 2 cups cooked rice This will be the comforting base for your bowl.
  • 1 cup boneless and skinless chicken thighs cut into bite-sized pieces
  • 2 large eggs
  • 1/2 medium onion thinly sliced
  • 1 cup dashi broth A traditional Japanese broth that brings umami flavor.
  • 2 tbsp soy sauce For that savory kick.
  • 1 tbsp mirin A touch of sweetness to balance the flavors.
  • 1 tbsp sake Adds a lovely depth to the broth.
  • 1 green onion finely chopped (for garnish) Fresh and vibrant, it brightens up the dish.

Equipment

  • Skillet

Method
 

  1. Step 1: In a skillet, combine the dashi broth, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
  2. Step 2: Add the sliced onion to the skillet and cook until softened, about 3-4 minutes.
  3. Step 3: Toss in the chicken pieces and cook until they are fully cooked through, around 7-10 minutes.
  4. Step 4: In a bowl, beat the eggs. Pour them over the chicken and onion mixture in the skillet. Cover and let cook until the eggs are softly set, about 3-5 minutes.
  5. Step 5: Serve the chicken and egg mixture over the cooked rice in bowls.
  6. Step 6: Garnish with chopped green onion before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave, adding a splash of water to keep it moist.