Oyakodon Recipe for a Japanese Chicken and Egg Rice Bowl

This easy oyakodon recipe makes a Japanese chicken and egg rice bowl made from eggs, spring onion and chicken simmered in dashi and served on steamed rice. A comforting, filling dish, oyakodon – which means ‘parent and child bowl’; the ‘parent’ being the chicken and ‘child’ the egg – is both a fast-food and home-cooked meal eaten lunch, dinner, breakfast, and brunch.

Prep Time15

Cook Time5

Total Time20

Course: Lunch, Main

Cuisine: Japanese

Servings:

Calories: 1225kcal

Author: Terence Carter

Ingredients

300 g chicken thigh meat boneless and skinless, chopped into small pieces
60 g spring onion white chopped roughly, tops finely
5 large eggs beaten, with 2 yolks separated
200 ml dashi stock
1 tbsp Japanese soy sauce
1 tbsp mirin
1 tsp sugar
2 cups Japanese rice steamed

To Serve

1 tbsp Mitsuba leaves
1 tbsp Nanami Togarashi

Instructions

Heat the dashi, soy sauce, mirin and sugar in a saucepan and stir to combine. Keep warm.
Have two 15cm (6") wide bowls ready with the warm rice in the bowls.
Pour half the dashi stock into a shallow 15cm (6") pan on high heat. Add half the chicken and half the spring onion. When the chicken is cooked through. Add half the egg mixture by drizzling it all around the pan until covered.
Japanese chefs only cook this for 30 seconds to a minute so that the eggs are just cooked as it arrives at the table. We like to cook this for a minute. If you like your eggs more well done cook for up to 3 minutes.
Place the egg mixture over the serving bowl and let it slide out of the pan onto the top of the rice. Make a little indent in the centre of the egg mix and add the egg yolk.
Sprinkle with spring onion greens, togarashi and mitsuba leaves (if using) and serve.

Nutrition