Japanese Chicken with Egg on Rice
Dive into the comforting flavors of Japan with this irresistible Japanese Chicken with Egg on Rice recipe, a classic dish known as oyakodon. Perfect for busy weeknights, this quick and easy recipe pairs tender, bite-sized pieces of chicken thigh with soft, simmered onions in a savory-sweet broth made from soy sauce, mirin, dashi, and a touch of sugar. The magic happens when lightly beaten eggs are gently cooked over the chicken, creating a luscious, creamy topping. Served over a bowl of steaming white rice, this one-pan dish is both satisfying and deeply flavorful. Garnish it with fresh scallions for an extra pop of color and aroma. Ready in just 25 minutes, this iconic Japanese comfort food is a must-try for fans of authentic Asian cuisine.
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Recipe Information
Ingredients
- 300 grams Boneless chicken thigh
- 1 medium Onion
- 4 large Eggs
- 3 tablespoons Soy sauce
- 3 tablespoons Mirin
- 120 milliliters Dashi stock
- 1 tablespoon Granulated sugar
- 4 cups Cooked white rice
- 2 stalks Scallions (optional, for garnish)
Instructions
Prepare the ingredients: Thinly slice the onion. Cut boneless chicken thighs into bite-sized pieces, about 1-inch cubes. Crack the eggs into a bowl and lightly beat them, keeping the yolk and whites slightly separated.
In a medium-sized frying pan or donburi pan, add the dashi stock, soy sauce, mirin, and sugar. Stir to combine and bring the mixture to a simmer over medium heat.
Add the sliced onions to the simmering broth. Cook for about 2-3 minutes until the onions soften and become translucent.
Add the chicken pieces to the pan, spreading them evenly. Cover the pan and simmer for about 5 minutes or until the chicken is cooked through.
Once the chicken is fully cooked, reduce the heat to low. Pour half of the beaten eggs evenly over the chicken and onion mixture. Cover the pan again and cook for 1-2 minutes, allowing the eggs to partially set.
Pour the remaining beaten eggs over the mixture, ensuring some areas remain slightly runny for a creamier texture. Cover and cook for another 30 seconds to 1 minute, depending on your preferred egg consistency.
Prepare serving bowls by adding steamed white rice to each. Carefully spoon the chicken and egg mixture over the rice, including some of the flavorful broth.
Garnish with thinly sliced scallions, if desired. Serve immediately while hot.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 14.8 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 885 mg | 19% | |
*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.
