Oyakodon (Japanese Chicken and Egg Rice Bowl)

Japanese comfort food, Oyakodon is chicken simmered in a sweet and savory dashi stock, finished with egg, and served over cooked rice in a bowl.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 688 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.