Chicken and Egg Rice Bowl — Oyakodon
A beloved Japanese rice bowl classic, chicken and egg simmered together in sweet dashi broth until just set.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g chicken thighs into 3cm pieces. Halve and thinly slice 1 large onion. Lightly beat 4 eggs, keeping some white and yolk separate for texture. Have 250ml dashi, 40ml tamari, 40ml mirin, 30ml sake, 1.5 tsp sugar, 10g mitsuba, steamed rice, and 40g pickles ready.
Simmer
Combine dashi, tamari, mirin, sake, and sugar in a medium shallow pan over medium heat. Bring to a gentle simmer, about 2 minutes. Add onion slices and cook 4–5 minutes until softened and translucent.
Build
Add chicken pieces in a single layer. Simmer 5–7 minutes over medium heat, turning once halfway, until chicken is just cooked through and no longer pink inside.
Finish
Pour two-thirds of the beaten egg mixture evenly over the chicken. Cover and cook 1–2 minutes over medium heat until egg is just set at the edges but still slightly runny in the centre. Pour remaining egg over the top, cover, and remove from heat immediately. Residual heat will finish cooking the egg.
Plate
Spoon chicken, egg, and broth over steamed rice in bowls. Garnish with mitsuba or parsley and serve with Japanese pickles alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.