Description
A quick and comforting Japanese rice bowl featuring tender chicken simmered with onions in a savory-sweet soy broth, topped with silky eggs and served over warm rice. This 15-minute Oyakodon is cozy, satisfying, and perfect for busy weeknights.
Ingredients
- For the Chicken & Broth:
- 2 skinless, boneless chicken thighs
- 1 medium onion, sliced
- 1 cup chicken stock or dashi
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- For the Egg & Rice:
- 3 large eggs
- 2 cups cooked rice
- Optional Garnishes:
- 2 tbsp chopped green onions
- 1 tsp sesame oil
- 1 sheet nori, thinly sliced
- 1 tsp togarashi (optional)
Instructions
- Marinate chicken by combining soy sauce, mirin, and sugar in a bowl. Add chicken and let sit for 5–10 minutes.
- Lightly whisk eggs in a small bowl until just combined, keeping them silky.
- In a skillet, bring chicken stock or dashi to a simmer over medium heat. Add sliced onions and cook for 1 minute until softened.
- Add marinated chicken and simmer for 1–2 minutes until cooked through.
- Pour whisked eggs evenly over the chicken and onions. Cook gently until edges set but center remains slightly runny.
- Scoop the chicken and egg mixture over bowls of warm rice.
- Drizzle with sesame oil and garnish with green onions, nori strips, and togarashi if desired. Serve immediately.
Notes
Use chicken breast for a leaner version or replace with tofu for vegetarian Oyakodon.
Add mushrooms or spinach for extra texture.
Use tamari instead of soy sauce for a gluten-free option.
To keep eggs soft, remove from heat as soon as they start to set.
Reheat gently with a splash of broth to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 220mg
