Go Back
–+ servings
Japanese Chicken & Egg Rice Bowl

Japanese Chicken & Egg Rice Bowl: Quick Comfort Food Delight

This Japanese Chicken & Egg Rice Bowl, or Oyakodon, provides a quick and comforting dinner option suitable for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Broth
  • 150 g Chicken Thighs Substitute with chicken breast for a leaner option.
  • 1/2 medium Onion Any mild onion variety can be substituted.
  • 1/2 cup Chicken Stock or Dashi Use vegetable stock for a vegetarian version.
  • 1 tbsp Soy Sauce Tamari can be used for a gluten-free option.
  • 1 tbsp Mirin Sherry or a mix of sugar and water can serve as a substitute.
  • 1 tsp Sugar Adjust to taste or omit for low-sugar diets.
For the Egg & Rice
  • 2 large Eggs No good substitute; use a flax egg for a vegan version.
  • 1 1/2 cups Cooked Rice Jasmine or short-grain rice works best.
Optional Garnishes
  • Green onion Slice thinly for the best flavor.
  • Sesame oil Drizzle for an extra layer of richness.
  • Nori Toast slightly for added crunch.
  • Togarashi A spicy finish that gives an extra kick of flavor.

Equipment

  • Non-Stick Skillet
  • mixing bowls

Method
 

Step-by-Step Instructions for Japanese Chicken & Egg Rice Bowl
  1. In a mixing bowl, combine diced chicken thighs, soy sauce, mirin, and sugar. Allow the chicken to marinate for about 5-10 minutes.
  2. Crack the two large eggs into another bowl and gently beat them until well mixed.
  3. Heat a non-stick skillet over medium heat and pour in the chicken stock. Once boiling, add the sliced onion and cook for about 1 minute.
  4. Add the marinated chicken to the pan and cook for about 1-2 minutes on each side until nearly cooked through.
  5. Evenly pour the beaten eggs over the chicken and onion mixture in the skillet. Allow it to sit undisturbed for a few seconds.
  6. Using a spatula, gently scrape through the eggs to lightly scramble them, ensuring they are still slightly runny.
  7. Spoon the chicken and egg mixture over a bowl of warm cooked rice. Add optional garnishes and serve.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 55gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

For best results, let the chicken marinate for 5-10 minutes and remove the eggs from heat while they're still slightly runny.

Tried this recipe?

Let us know how it was!