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Oyakodon (Japanese Chicken and Egg Rice Bowl)

4

40 min

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 1

Time

40 min

Serving

4 persons

Calories

688

Rating

4.00★ (132)

Cuisine

Japanese
Author: Victoria Buriak
Oyakodon is a delicious traditional Japanese meal consisting of chicken sautГ©ed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling, and delicious.

Ingredients

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

Metric Conversion

Stages of cooking

Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 21
Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 32
Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 43
Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 54
  1. Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
    Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 2
  2. Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
    Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 3
  3. Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
    Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 4
  4. Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.
    Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 5

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