Japanese 15 min

Oyakodon (Chicken and Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl)
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 4 large eggs, lightly beaten; 1 medium onion, sliced thin; 1.5 cups dashi stock; 4 tablespoons soy sauce; 3 tablespoons mirin; 1 tablespoon sake; 1 tablespoon sugar; 4 cups cooked short-grain Japanese rice; Mitsuba or green onion for garnish; Togarashi (optional)

high-proteinquickcomfort-fooddairy-free

Ingredientsfor 2

460

Cal

34g

Protein

52g

Carbs

12g

Fat

11 lb boneless skinless chicken thighs, cut into 1-inch pieces
24 large eggs, lightly beaten
31 medium onion, sliced thin
41.5 cups dashi stock
54 tablespoons soy sauce
63 tablespoons mirin
71 tablespoon sake
81 tablespoon sugar
94 cups cooked short-grain Japanese rice
10Mitsuba or green onion for garnish
11Togarashi (optional)

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Instructions

1
Combine dashi, soy sauce, mirin, sake, and sugar in a wide skillet or individual oyakodon pan. Bring to a simmer over medium heat. Add sliced onion and cook 3–4 minutes until softened and translucent.
2
Add chicken pieces in a single layer. Cook 4–5 minutes, turning once, until the chicken is cooked through and the liquid has reduced slightly.
3
Pour beaten eggs over the chicken and onion mixture in a thin, even stream. Do not stir — let the eggs flow between the chicken pieces. Cover and cook over medium-low heat for just 60–90 seconds until the eggs are set at the edges but still glossy and slightly runny in the center. The residual heat will continue cooking them.
4
Immediately slide the entire mixture over a bowl of hot steamed rice. Garnish with mitsuba or green onion and a sprinkle of togarashi. The key is serving while the egg is still slightly underdone — it will finish cooking on the rice.