Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe Recipe

Name: Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (240ml); dashi, or the equivalent in; (see note); 1 tablespoon (15ml) soy sauce, plus more to taste; 2 tablespoons (30ml) dry sake; 1 tablespoon (15g) sugar, plus more to taste; 1 large onion, slivered (about 6 ounces; 170g); 12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note); 3 thinly sliced scallions, divided; 2 stems mitsuba (optional; see note); 3 to 4 large eggs (see note); 2 cups cooked white rice; Togarashi (see note)

Servings: persons

1 cup (240ml)
dashi, or the equivalent in
(see note)
1 tablespoon (15ml) soy sauce, plus more to taste
2 tablespoons (30ml) dry sake
1 tablespoon (15g) sugar, plus more to taste
1 large onion, slivered (about 6 ounces; 170g)
12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)
3 thinly sliced scallions, divided
2 stems mitsuba (optional; see note)
3 to 4 large eggs (see note)
2 cups cooked white rice
Togarashi (see note)

1
Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.
2
Reduce heat to a bare simmer. Beat eggs lightly with chopsticks in a medium bowl. Pour eggs into pot in a thin, steady stream (see note), holding your chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
3
Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining half of sliced scallions and togarashi. Serve immediately.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 cup (240ml), dashi, or the equivalent in, (see note), 1 tablespoon (15ml) soy sauce, plus more to taste, and more.

Yes, Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe 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.

Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe

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