Oyakodon (Japanese Chicken & Egg Rice Bowl)
Oyakodon is a Japanese chicken and egg rice bowl that will take you 15 minutes to make. It is extremely flavorful and a perfect meal to make when you’re tired and on a budget. This is very similar to the beef version, Gyudon which I have already made a recipe for here.
Key steps and ingredients for Oyakodon
Dashi or chicken stock for oyakodon
Dashi or chicken stock is important as a base of flavor for this dish. If you don’t have any type of stock then you can just use water but I would highly recommend using any type of stock. Dash specifically adds a very umami flavor to it, almost similar to miso soup. This works extremely well with the rice. How I make my dashi stock is by mixing dashi powder in boiling water. Dashi powder are concentrated granules of dashi which look like this:
Cooking the eggs
Once the chicken has been cooked through, (about 6-8 minutes) add your beaten eggs into the pan. You want to make sure to spread this out as evenly as possible. To speed up the cooking process, cover with a lid for 1-2 minutes and the eggs should be set and all done. I enjoy my eggs slightly runny so I don’t cook them all the way through.
As you might already know, chicken thighs are more flavorful that chicken breast. They also contain more fat which prevents them from overcooking and getting dry as easy as chicken breast. However, if you would like to use chicken breast, it works totally fine as long as you don’t overcook them.
I always get so many questions about my garnished on rice dishes and the ones I added here are green onions and my homemade chili crisp. You can click on the link for the recipe. It isn’t traditional to add chili crisp to this dish but I just had to. It was delicious and I would recommend you do so as well.
Oyakodon (Japanese Chicken & Egg Rice Bowl
- 3 boneless skinless chicken thighs
- ½ cup dashi stock
- ½ yellow onion
- 1 tbsp soy sauce
- 1 tbsp mirin
- ¾ tbsp sugar
- 2 large eggs
- ½ tsp dashi powder
- ½ cup hot water
- Cut your chicken thighs into 1 inch strips.
- Thinly slice your onion.
- In a small pan, add dashi stock, soy sauce, mirin, sugar, and sliced onions.
- Bring the stock up to a simmer over med-high heat, add your chicken and cook for 3-4 minutes on each side.
- Once the chicken is cooked through, pour in the whisked eggs evenly.
- Cover with a lid and cook for 2 minutes or until eggs have set.
- Lay over rice, top with green onions, and chili crisp.
- Mix dashi stock with hot water.
If you like this recipe, check out some more here: