Oyakodon, is a classic Japanese one-bowl meal consisting of chicken and eggs simmered in a savory-sweet sauce, served over steamed fluffy rice.
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WHAT IS OYAKODON?
Oyakodon is a delicious Japanese rice bowl that combines chicken and softly set eggs simmered in a savory and sweet sauce. The word "oyakodon" literally translates to "parent and child bowl" in Japanese. It is a typically served over a bed of fluffy rice. Oyakodon can be made under 20 minutes, making it the perfect meal for busy weeknights or at any time of the day!
INGREDIENTS:
- Chicken thigh
- Onion
- Eggs
- Soy Sauce
- Mirin
- Water
- Sugar
- Hondashi (you can get it from local Asian grocery store or online)
- Green onion, for garnish
- Rice
HOW TO MAKE OYAKODON:
Prep the Ingredients
Thinly slice ½ onion and cut chicken thigh into bite size pieces. Chop green onion and set it aside. In a small bowl, gently whisk 3 eggs and set it aside.
Prepare the Sauce
In a skillet or pan, add soy sauce, mirin, water, sugar, and hondashi. Bring to a simmer until sugar and hondashi dissolved.
Cook the Chicken and Onion
Add sliced onion to the pan and cook until translucent. Then add chicken pieces and cook until done.
Add the Eggs
Slowly pour the beaten eggs over the onion and chicken. Cover the pan with a lid and simmer for about 2 minutes, or until the eggs are set. The eggs should be softly set but still slightly runny. Remove the lid.
Serve
Divide the cooked rice between 2 serving bowls. Carefully spoon the chicken, onion, and egg mixture over the rice. Garnish with chopped green onion and enjoy!
OTHER RECIPES YOU MAY ENJOY:
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Oyakodon (Japanese Chicken and Egg Rice)
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Oyakodon, is a classic Japanese one-bowl meal consisting of chicken and eggs simmered in a savory-sweet sauce, served over steamed fluffy rice.
Ingredients
- 1 lb chicken thigh
- ½ onion
- 3 eggs
- 2 tbsp soy sauce
- 2 tbsp mirin
- ½ cup water
- 1.5 tsp sugar
- 1 tsp hondashi
- Green onion, chopped (for garnish)
- Rice
Instructions
- Thinly slice ½ onion and cut chicken thigh into bite size pieces. Chop green onion and set it aside. In a small bowl, gently whisk 3 eggs and set it aside.
- In a skillet or pan, add soy sauce, mirin, water, sugar, and hondashi. Bring to a simmer until sugar and hondashi dissolved.
- Add sliced onion to the pan and cook until translucent. Then add chicken pieces and cook until done.
- Slowly pour the beaten eggs over the onion and chicken. Cover the pan with a lid and simmer for about 2 minutes, or until the eggs are set. The eggs should be softly set but still slightly runny. Remove the lid.
- Divide the cooked rice between 2 serving bowls. Carefully spoon the chicken, onion, and egg mixture over the rice. Garnish with chopped green onion and enjoy!
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