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oyakodon-japanese-chicken-and-egg-rice-bowl-recipe

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

A comforting Japanese dish featuring tender chicken and fluffy eggs over a bed of rice.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 1 cup rice cooked
  • 200 g chicken thigh cut into bite-sized pieces
  • 1 onion thinly sliced
  • 2 eggs beaten
  • 1 cup dashi stock
  • 2 tablespoon soy sauce
  • 2 tablespoon mirin
  • 1 tablespoon sugar

Instructions 

  1. 1. Cook the rice according to package instructions and set aside.
  2. 2. In a saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.
  3. 3. Add the sliced onion and chicken pieces to the saucepan. Cook until the chicken is done.
  4. 4. Pour the beaten eggs over the chicken and onion mixture. Cook until the eggs are just set.
  5. 5. Serve the chicken and egg mixture over the cooked rice.

Nutritional Value

Calories: 450kcal | Carbohydrates: 50g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 220mg | Sodium: 1200mg | Potassium: 400mg | Fiber: 2g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

Keywords

Chicken, Egg, Oyakodon, Rice Bowl
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