Japanese quick rice bowl dish, in which boiled chicken, egg, sliced onions and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of steamed rice.
Oyakodon (Chicken and Egg Rice Bowl)
- 200g chicken thigh or breasts filet
- 1 yellow onion, sliced thinly
- 150ml dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- pinch of sugar
- 2 eggs, slightly beaten
- 1-2 tablespoon green peas
- 500g cooked rice (fresh and hot)
- Prepare to cook the rice using a rice cooker so it will be hot and ready when chicken is ready for assembly.
- Cut the chicken into dice or small cube pieces. (In Japan, they like the thigh part because of its extra flavor compared to the breast part. Feel free to use what you like best).
- In a pan, heat the dashi stock. Once heated, add mirin, soy sauce and a pinch of sugar.
- Bring it to a boil and just let it simmer over high to medium heat.
- Then add the pieces of chicken and let it cook for about 15-20 minutes at gentle boil. Once the chicken is done, add the sliced onions and green peas to the pan and let it cook.
- Pour the beaten eggs into the pan and cook for a minute or two until done. The eggs should be slightly runny in texture (it’s the preferred way to serve Oyakodon).
- Once the eggs are done, turn off heat.
- Pour the egg and chicken on top of a bowl of hot cooked steamed rice.
- Garnish with grated cheese while hot (to melt on top) before serving. Happy cooking and enjoy!
If you want the recipe to have more flavor, stir in a few additional ingredients. When you add the onion, we advise adding thinly sliced shiitake mushrooms or diced carrots. As a wonderful finishing touch, you can also sprinkle some spring onions or even shredded nori on top of the rice bowl.