Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a delicious traditional Japanese meal consisting of chicken sautéed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling, and delicious.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 688 Calories

Ingredients

• 4 large eggs
• 4 cups water
• 3 tablespoons brown sugar
• ¼ cup soy sauce
• 2 cups uncooked jasmine rice
• 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)

Recipe Instructions

Step 1

Rinse rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Step 2

While rice is cooking, place chicken in a nonstick skillet with a lid; cook and stir over medium heat until chicken is no longer pink inside and is beginning to brown, about 5 minutes. Stir in onion; cook and stir until onion is soft, about 5 more minutes. Pour in stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.

Step 3

Whisk eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.

Step 4

To serve, place 1 cup cooked rice per bowl into 4 deep soup bowls. Then top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup soup into each bowl.