Chicken Egg Rice Bowl Oyako Don
Experience the cozy, comforting flavors of Japan with Chicken Egg Rice Bowl Oyako Don, a one-pot wonder that’s both hearty and easy to make. This classic Japanese dish, whose name translates to "parent and child bowl," pairs tender, bite-sized pieces of chicken with soft-cooked eggs nestled in a savory-sweet broth of dashi, soy sauce, and mirin. The addition of caramelized onions deepens the flavor, while the delicate egg mixture brings a creamy, melt-in-your-mouth texture to the dish. Served over a bed of steaming white rice and finished with optional garnishes like green onions and a dash of shichimi togarashi for a spicy kick, Oyako Don is a satisfying meal you can whip up in just 30 minutes. Perfect for weeknight dinners or when you’re craving authentic Japanese flavors, this comforting bowl is sure to become a household favorite!
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Recipe Information
Ingredients
- 300 grams Boneless, skinless chicken thighs
- 1 medium Onion
- 4 Eggs
- 4 tablespoons Soy sauce
- 4 tablespoons Mirin
- 1 cup Dashi stock
- 1 tablespoon Granulated sugar
- 4 cups Cooked rice
- 2 stalks Green onions (optional, for garnish)
- 0.5 teaspoon Shichimi togarashi (optional, for garnish)
Instructions
Slice the boneless chicken thighs into bite-sized pieces.
Peel and thinly slice the onion into julienne strips.
In a medium-sized bowl, crack the eggs and beat gently, leaving the yolks slightly intact for a creamy texture. Set aside.
Prepare the sauce: In a skillet or small saucepan, combine dashi stock, soy sauce, mirin, and granulated sugar. Stir well and bring to a simmer over medium heat.
Once the sauce is simmering, add the sliced onions. Cook for 3–4 minutes until the onions are soft and translucent.
Add the chicken pieces to the pan, spreading them out evenly. Simmer for about 5–6 minutes, or until the chicken is fully cooked and tender.
Lower the heat to medium-low and pour the beaten eggs over the chicken and onion mixture in the pan. Cover with a lid and cook for 1–2 minutes, or until the eggs are just set but still slightly runny.
Scoop warm cooked rice into two serving bowls, evenly dividing it between them.
Carefully transfer the chicken, egg, and onion mixture along with some sauce onto the rice bowls.
Garnish with sliced green onions and a sprinkle of shichimi togarashi, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 33.6 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
