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15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

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A quick and comforting Japanese classic, this 15-Minute Oyakodon features tender marinated chicken and gently cooked eggs simmered in a flavorful dashi broth. Served over a bowl of steamed white rice and garnished with green onions, sesame seeds, and togarashi, this dish balances savory, sweet, and umami notes for a satisfying meal perfect for any day.

  • Total Time: 15 minutes
  • Yield: 1 serving

Ingredients

Chicken Marinade

  • 1 boneless skinless chicken thigh, cut into small pieces
  • 1/2 tablespoon sake
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Broth Mixture

  • 1/2 cup dashi Japanese soup stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar

Other Ingredients

  • 2-3 large eggs
  • 1/2 yellow onion, thinly sliced
  • 1 cup cooked white rice
  • Green onion, for garnish
  • Sesame seeds, for garnish
  • Togarashi (Japanese chili pepper), for garnish

Instructions

  1. Marinate the chicken: Combine the chicken pieces with sake, salt, and white pepper in a bowl. Let it marinate for 10 minutes to enhance flavor and tenderness.
  2. Prepare the broth mixture: In a small bowl, mix together dashi stock, soy sauce, mirin, and sugar until the sugar dissolves completely. Set aside.
  3. Gently mix the eggs: Crack the eggs into a bowl and gently lift the yolks with chopsticks a few times to create a marbled effect, keeping whites and yolks partially separate.
  4. Cook the onions and broth: Heat a medium frying pan over medium heat, add the sliced onions and the prepared dashi mixture, and simmer for 1-2 minutes until fragrant and softened.
  5. Add and cook the chicken: Add the marinated chicken to the pan and cook for about 5 minutes, flipping halfway through, until the chicken is cooked through and no longer pink.
  6. Add the eggs: Pour the gently mixed eggs over the chicken and onions. Using a rubber spatula, gently scramble the eggs until they are just set but the tops remain slightly runny for creamy texture.
  7. Serve: Spoon the chicken and egg mixture over a bowl of hot cooked white rice. Garnish with chopped green onion, sesame seeds, and a sprinkle of togarashi. Enjoy immediately.

Notes

  • Use fresh eggs for the best texture and flavor.
  • If you cannot find dashi stock, you can use chicken broth as a substitute but it will alter the traditional flavor slightly.
  • Adjust the seasoning according to taste, especially the soy sauce and sugar for sweetness and saltiness balance.
  • For added texture and nutrition, consider adding mushrooms or spinach to the dish while cooking.
  • Leftovers can be refrigerated and reheated gently on the stovetop or microwave but are best enjoyed fresh.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://avascooking.com/15-minute-oyakodon-japanese-chicken-and-egg-rice-bowl-recipe/