Tender, Fluffy and Creamy Oyakodon (Egg and Chicken

Name: Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Onion; 1/2 Carrot (if you like); 1/2 cut Chicken breast; 1 tbsp Katakuriko; 1 dash Granulated Japanese style dashi (soup base); 3 tbsp Soy sauce; 3 tbsp Mirin; 1 tsp Sugar; 200 ml Water; 3 Eggs

Servings: persons

1
Finely chop the onions and carrots.
2
Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like )
3
Heat up a frying pan that's been coated with oil, and saute the veggies first.
4
Sprinkle with dashi stock during the process to make them soften.
5
Cook it on about a medium heat all the way to the end.
6
Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken.
7
Spread it out so that it doesn't stack up.
8
Don't mess with it too much.
9
Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium.
10
Prepare the whisked egg batter while you wait.
11
Open the lid and stir in the whisked egg.
12
Immediately cover with a lid and cook for 40-50 seconds.
13
Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid.
14
It's done in under 10 minutes from start to finish!
15
Enjoy it piping hot over rice.
16
I heated the one shown in the photo up for 1 minute so the kids would eat it too.

149

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 10 ingredients. The key ingredients include: 1/2 Onion, 1/2 Carrot (if you like), 1/2 cut Chicken breast, 1 tbsp Katakuriko, and more.

Yes, Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast 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!

Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions