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15-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl) Recipe

15-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl) Recipe
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★★★★★

4.8 from 9 reviews

This quick and comforting 15-Minute Oyakodon recipe features tender chicken thighs and lightly cooked eggs simmered in a savory-sweet sauce, served over warm steamed rice. A classic Japanese comfort food, it’s perfect for a nutritious and satisfying meal any day of the week.

Ingredients

Scale

Protein and Sauces

  • 150 g skinless boneless chicken thighs, cut into small pieces
  • 1 tbsp soy sauce (or more to taste)
  • 1 tbsp mirin
  • 1 tsp sugar

Vegetables and Stock

  • 1/2 medium onion, sliced
  • 1/2 cup chicken stock (or dashi)

Eggs and Rice

  • 2 large eggs
  • 1 1/2 cup cooked rice (to serve)

Garnishes (Optional)

  • Green onion, chopped
  • Sesame oil
  • Nori (seaweed strips)
  • Togarashi (Japanese chili pepper)

Instructions

  1. Marinate Chicken: Combine chicken pieces with soy sauce, mirin, and sugar in a bowl. Let it marinate for 5 to 10 minutes while preparing other ingredients to allow flavors to meld.
  2. Prepare Egg Mixture: Crack the eggs into a bowl and gently break the yolks with chopsticks or a fork. Beat lightly so the whites and yolks are still slightly distinct to achieve the classic layered egg texture.
  3. Cook Onion and Chicken: Bring the chicken stock to a boil over medium heat in a small pan. Add sliced onion and cook until fragrant and translucent, about 1 minute. Add the marinated chicken and cook 1-2 minutes per side until nearly cooked through.
  4. Add Eggs: Pour the egg mixture evenly over the chicken in the pan. Let it cook for a few seconds until the edges begin to set.
  5. Finish Cooking Eggs: Lightly scramble the eggs in the pan, cooking until the eggs are still slightly runny but mostly set. Residual heat will gently finish cooking the eggs.
  6. Serve: Spoon the chicken and egg mixture over warm cooked rice. Garnish with optional green onions, a drizzle of sesame oil, nori strips, and a sprinkle of togarashi if desired. Enjoy immediately while warm.

Notes

  • Use dashi instead of chicken stock for a more authentic Japanese flavor.
  • Adjust soy sauce and sugar to taste for preferred saltiness or sweetness.
  • Do not overbeat the eggs to maintain a signature silky texture.
  • Residual heat will continue cooking the eggs after removing from heat, so avoid overcooking in the pan.
  • Serve immediately as the eggs are best enjoyed creamy and tender.

Nutrition

Keywords: Oyakodon, Japanese chicken rice bowl, quick Japanese dinner, egg and chicken rice, easy Japanese recipe

Find it online: https://cheframiflavor.com/15-minute-oyakodon-japanese-chicken-and-egg-rice-bowl-recipe/