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–+ servings
Japanese Chicken & Egg Rice Bowl

Savory Japanese Chicken & Egg Rice Bowl in Just 15 Minutes

Enjoy a comforting Japanese Chicken & Egg Rice Bowl, known as Oyakodon, that is quick, flavorful, and satisfying.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Broth
  • 150 g skinless boneless chicken thighs The heart of this dish; chicken thighs provide tenderness.
  • 1/2 medium onion Adds sweetness and depth; yellow or white types can be used interchangeably.
  • 1/2 cup chicken stock or dashi Delivers umami flavor; vegetable stock can be a vegetarian alternative.
  • 1 tbsp soy sauce Provides savory depth; use tamari for a gluten-free variation.
  • 1 tbsp mirin Adds a hint of sweetness; can be substituted with cooking sake mixed with a little sugar.
  • 1 tsp sugar Balances the flavors; reduce or omit for lower sweetness.
For the Eggs and Rice
  • 2 large eggs Creates a soft, creamy texture; whisk to your preference.
  • 1 1/2 cups cooked rice Serves as the delicious base; short-grain rice is ideal for authenticity.
Optional Garnishes
  • green onion Provides freshness and color; chop finely for garnish.
  • sesame oil Adds a nutty aroma; drizzle a little on top for extra flavor.
  • nori A touch of umami; cut into strips to sprinkle over your bowl.
  • togarashi A spicy Japanese seasoning; for an extra kick if you like heat.

Equipment

  • Frying Pan

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine the chicken thighs with soy sauce, mirin, and sugar. Mix and marinate for about 5-10 minutes.
  2. Crack eggs into a bowl and whisk gently until combined; set aside.
  3. In a frying pan, heat chicken stock over medium heat and sauté the onion for about 1 minute.
  4. Add the marinated chicken to the pan, cooking for 1-2 minutes or until cooked through.
  5. Pour the beaten eggs over the chicken and mix gently until slightly runny, then remove from heat.
  6. Spoon the chicken and egg mixture over the cooked rice and garnish as desired.

Nutrition

Serving: 1bowlCalories: 490kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 3mg

Notes

Allow chicken to marinate for at least 10 minutes for enhanced flavors. Adjust egg whisking to create a creamy texture.

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