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Japanese oyakodon rice bowl topped with chicken, onion, and softly set egg.

Japanese Oyakodon

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Japanese rice bowls topped with chicken, onion, and softly set egg simmered in a light dashi-soy sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice
  • 1 1/2 cups Japanese short-grain rice rinsed until the water is nearly clear
  • 1 3/4 cups water or the amount recommended for the rice
Chicken and Egg Topping
  • 1 1/4 lb boneless skinless chicken thighs cut into irregular bite-size pieces
  • 1 large yellow onion thinly sliced
  • 1 cup dashi
  • 1/4 cup Japanese soy sauce
  • 3 tbsp mirin
  • 1 tbsp granulated sugar
  • 6 large eggs lightly beaten, leaving visible streaks
  • 4 whole scallions thinly sliced

Equipment

  • Rice cooker or medium saucepan
  • 10-inch skillet with lid
  • Mixing bowl
  • Rice paddle

Method
 

Cook the Rice:
  1. Combine the rinsed rice and water in a rice cooker or saucepan and cook until tender. Rest covered for 10 minutes, then fluff gently.
Simmer the Chicken:
  1. Combine dashi, soy sauce, mirin, and sugar in the skillet. Add onion, cover, and simmer for 5 minutes until it begins to soften.
  2. Add the chicken in one layer and simmer gently for 8 to 10 minutes, turning once, until cooked through.
Set the Eggs and Serve:
  1. Pour two-thirds of the egg evenly over the chicken. Cover and cook for 1 minute, then add the remaining egg and cook 30 to 60 seconds until softly set.
  2. Divide rice among bowls, slide the chicken and egg over the rice, and finish with scallions.

Nutrition

Calories: 610kcalCarbohydrates: 73gProtein: 39gFat: 18gSaturated Fat: 5gCholesterol: 335mgSodium: 1040mgFiber: 2gSugar: 9g

Notes

  • Keep the egg softly set; residual heat continues cooking it after the skillet leaves the burner.
  • Refrigerate the topping for up to two days and reheat gently; make fresh rice for serving.