Chicken And Egg Rice Bowl (Oyakodon) Recipe

Name: Chicken And Egg Rice Bowl (Oyakodon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 cup uncooked white rice; 1 tablespoon soy sauce; 1 tablespoon mirin (Japanese sweet wine); 1 tablespoon sake (Japanese rice wine); 1 1/2 teaspoons white sugar; salt to taste; 4 ounces skinless, boneless chicken breast, cut into bite-sized pieces; 1/3 bitter melon - halved lengthwise, seeded, and thinly sliced; 1/4 onion, thinly sliced; 2 eggs, beaten; 2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

Servings: persons

1 cup water
1/2 cup uncooked white rice
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sake (Japanese rice wine)
1 1/2 teaspoons white sugar
salt to taste
4 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1/3 bitter melon - halved lengthwise, seeded, and thinly sliced
1/4 onion, thinly sliced
2 eggs, beaten
2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2
Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes.
3
Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.
4
Stir bitter melon and onion into the chicken mixture.
5
Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
6
Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, 1/2 cup uncooked white rice, 1 tablespoon soy sauce, 1 tablespoon mirin (Japanese sweet wine), and more.

Yes, Chicken And Egg Rice Bowl (Oyakodon) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Egg Rice Bowl (Oyakodon)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions