15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

A bowl of oyakodon surrounded by table settings.

15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

Quick and easy oyakodon or Japanese chicken and egg rice bowl features juicy tender pieces of chicken, and caramelized onions simmering in an umami-rich broth mixed with a soft egg scramble and served over a warm bed of steamed rice.

Course Breakfast, Dinner, Lunch, Lunch & Dinner

Cuisine Japanese

Keyword chicken and eggs, chicken donburi, donburi recipe, oyakodon, oyakodon recipe, rice bowl

Prep Time 10

Cook Time 5

Total Time 15

Servings serving

Calories 562kcal

Author Megan

Equipment

Ingredients

1 boneless skinless chicken thigh cut into small pieces
½ tablespoon sake
¼ teaspoon salt
⅛ teaspoon white pepper
½ cup dashi Japanese soup stock
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
2-3 large eggs
½ yellow onion thinly sliced

To Serve

Instructions

Marinate the chicken. Combine the chicken, sake, salt and white pepper in a bowl and set aside to marinate for 10 minutes.
Make the broth mixture. In a small mixing bowl, add the dashi, soy sauce, mirin and sugar. Mix until the sugar has dissolved. Set aside.
Gently mix the eggs. Crack the eggs into a bowl and gently lift the egg yolks with a pair of chopsticks a few times. You want the egg whites to not be completely mixed into the egg yolks to resemble a marbled pattern.
Cook the onion and dashi stock. In a medium frying pan over medium heat, add the onions and dashi mixture and simmer until fragrant about 1-2 minutes.
Add chicken. Then add the chicken and cook for 5 minutes flipping halfway until the chicken is no longer pink.
Add eggs. Then pour in the eggs and gently scramble the eggs with a rubber spatula until just set and the tops are a little runny.
Serve. Serve over a bowl of white rice, garnish with green onion, sesame seeds, togarashi and enjoy!

Notes

Use high-quality eggs! Fresh eggs with a rich golden orange-yellow yolk will yield the best flavor and texture.
Use scissors to cut the yolk. If you want the authentic chicken oyakodon look where the egg whites and egg yolks pop with contrast, use scissors to cut the egg yolks instead of mixing them.
Cook the onions until softened. Cook the onions until they are translucent, fragrant, and lightly softened before adding the chicken. This will caramelize them for the final result.
Remove from heat when eggs are slightly runny. Remove the eggs when they are set but slightly runny on top. The residual heat will continue to cook them when you serve them.
Storage Instructions: Chicken oyakodon is best served immediately, but you can save any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: reheat in the microwave until warm or reheat on the stove in a pan over medium heat until warm.

Nutrition